Made this last night; roast flat side down potato, diced onion, and cut carrot, on the side.
This is wonderful. You need to prepare the gizzards, braise first with onion, then scrape the meat from the gristle. Roll this into ground pork, with bacon fat, capers, a little caper juice, thyme, rosemary, crushed (not sliced) garlic. You decide the proportion of pork to gizzard.
I should have thrown in a bunch of basil leaves, the garden is full of it! Roast the pate and vegetables in a large skillet in a little olive oil and mild Greek pepperoncinis, splash white wine on the bottom to deglaze and flip the potato on its side before the flat bottoms stick, part way through roasting. Add olive oil for juice at the end, if needed. Olive oil is best uncooked at all!
You could do this just with gizzards, but it is work to scrape them. Then you need to grind them after scraping. One could also mix them with other mild ground meat, like veal. If you mix them, then just scraping them is enough; if gizzards alone, then perhaps grind gizzards, otherwise it might be a too lumpy pate.
You could do this just with gizzards, but it is work to scrape them. Then you need to grind them after scraping. One could also mix them with other mild ground meat, like veal. If you mix them, then just scraping them is enough; if gizzards alone, then perhaps grind gizzards, otherwise it might be a too lumpy pate.
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