This month's gin is unusual in a number of ways. First of all, this is a gin from France – not a country usually associated with gin, but with wine. Which brings me on to the second unusual feature: Osmoz Citrus Gin’s base spirit is made from grapes.
I needed to come up with a recipe that is French, uses flavours from the botanicals used in Osmoz gin, and is ideally a summer recipe to be enjoyed al fresco.
There was one obvious contender: pâté of some description. There is nothing nicer than a well-flavoured pâté with delicious crusty bread.
I based this recipe on a pâté my own mother used to make, so it has memories of happy family times. It also incorporates juniper, orange, clove and wine – a winner all round.
I made this pâté to be slightly on the coarse side, but you can make it smoother if you like. If you do not have a terrine it can be cooked in a loaf tin, covered with foil. The pâté also freezes well, so you can eat some and save some, and it's every bit as good at a formal dinner party or an informal lunch, alongside a St Germain cocktail.
Osmoz Country Pork Pate
1) Whizz the meats in a food processor until you get the consistency you prefer (best to do the liver last as it is a bit messy!).
2) Pop all the meat into a large bowl and give a good mix. The best way is just to wash your hands and get in there, squishing it around through your fingers. Now add the remaining ingredients and continue to mix until everything is thoroughly combined.
3) Pack the lot firmly into the terrine. If you wish, you can butter the terrine, but it's really not necessary. Decorate with bay leaves, juniper berries, and orange slices then pop the lid on. Place the terrine in a roasting tin half-filled with boiling water and put in the oven at 150C (gas 2) for 1 hour 45 mins.
4) Remove from the oven. The pâté will have shrunk from the sides and there will be liquid in the terrine. Do not drain the liquid, as this will form a delicious jelly, and just allow the whole dish to cool. Scoop it out of the terrine with a spoon and serve with crusty baguette or, my favourite, slices of chargrilled sourdough. Bon appétit!
500g minced pork (not extra lean)
400g unsmoked bacon lardons
200g smoked bacon lardons
200g pigs’ liver
1 heaped tsp chopped fresh thyme
1 heaped tsp salt
1/4 tsp ground mace
Very large pinch ground cloves
1 level tsp coarse ground black pepper
20 juniper berries, crushed
2 large cloves of garlic, crushed
1/2 tsp finely grated orange zest
120ml dry white wine
50ml Osmoz Citrus Gin
Fresh bay leaves, extra juniper berries and orange slices to garnish
You will need a 1.3 litre terrine or a similar sized loaf tin.