750g beef or cow meat, ground
125g fresh pork loin, cut into 1/2cm cubes
125g Canadian-style smoked bacon, cut into 1/2cm cubes
1/4 cup green onion, chopped
2 tablespoons chopped parsley
1 egg
2 tablespoons wheat flour
1/4 cup red wine or Madeira
1/4 cup heavy cream
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon dried thyme (optional)
1/2 cup chopped fresh rosemary, crushed
375g smoked pork loin, cut into thin slices
2 tablespoons chopped parsley
Ramekins or sprigs of fresh parsley for garnish
750g beef or cow meat, ground
125g fresh pork loin, cut into 1/2cm cubes
125g Canadian-style smoked bacon, cut into 1/2cm cubes
1/4 cup green onion, chopped
2 tablespoons chopped parsley
1 egg
2 tablespoons wheat flour
1/4 cup red wine or Madeira
1/4 cup heavy cream
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon dried thyme (optional)
1/2 cup chopped fresh rosemary, crushed
375g smoked pork loin, cut into thin slices
2 tablespoons chopped parsley
Ramekins or sprigs of fresh parsley for garnish
Mix in a large bowl 2/3 of the ground beef, pork, bacon, green onion, and parsley
In another smaller bowl, mix the egg with wheat flour
Add the wine, heavy cream, and seasonings to the remaining ground beef, and beat well with a wooden spoon
Gradually add the mixture to the large bowl and mix well with a wooden spoon until it starts to thicken
Line an English muffin tin with slices of smoked pork loin, starting from the bottom and working your way up
The slices will adhere to the mold as you place the meat mixture
Press the edges and surface gently to avoid air bubbles forming
Smooth the surface and cover with remaining pork slices around the edges of the mold
If needed, add more pork slices
Cover with aluminum foil and place in a water bath, with warm water reaching halfway up the mold
Bake in a preheated moderate oven (170°C) for 2 hours and 30 minutes or until the juices run clear and are not too dark when you press the meat
Remove from the oven and let cool slightly before refrigerating overnight
Once chilled, place under cold running water to loosen any remaining fat and then slice into thin pieces
Serve with chopped parsley and garnish with sprigs of fresh parsley or thyme, if desired
Cut into 22 slices.
