Pate du Maison Jinks

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1 pork liver
1 small can corned beef
1 can SPAM – the original – don’t tell anybody!!
1 pound ham
1 jar pickled green peppercorns
1/2 tablespoon sage
1/2 cup ketchup
1/2 envelope green peppersauce mix (Knorr of MCCormick)
1 cup salted pistachios
dry mixed whole peppercorns to taste
6 little "non-stick" minibread baking pans (or little disposable Aluminum baking pans)

for the Aspic:
1 tablespoon mixed dry peppercorns
10-12 bayleaves
1 small can whole green chili peppers - from the Mexican food section..
1 quart chicken broth
2 envelopes clear gelatin powder (5-7 gram)

Bring a pan of water with some salt to a boil and let the pork liver simmer in it for ~ 15 minutes. Let the liver cool; cut in pieces and grind up in the foodprocessor.
Set aside in a large mixing bowl.

Cut the ham in pieces and grind up in the foodprocessor.
Add this to the liver in the mixing bowl.

Separate the corned beef and the SPAM with a fork and add this to the liver and the ham in the mixing bowl.

Take 2-3 teaspoons of the pickled green peppercorns and 1/2 tablespoon sage and add this to everything in the mixing bowl.

Mix 1/2 envelope of the green pepper sauce mix with the ketchup and add to everything in the mixing bowl.

Take a big wooden spoon and mix and combine everything in the mixing bowl.
When everything is mixed well, add the pistachios and work them evenly through the mix.
Bring the mix up to taste with some salt and pepper if desired.

Cover the bowl with plastic wrap and let the mix come up to taste in the fridge for 2 - 3 hours.

In the mean time make the aspic:
Let the chili peppers drain a little and cut lengthwise in 4 and discard the seeds.
Take 1 1/2 cup of the cold chickenbroth and set aside.
Pour the rest of the broth in a saucepan and add 1 tablespoon of mixed whole peppercorns and the bay leaves to it and bring to a boil; let simmer for ~ 10 -15 minutes.
When done take the bay leaves out of the broth (and reserve) when you are ready to mix in the gelatin.

Form little loaves with your hands from the liver mix (slightly smaller than the size of the breadpans and about 1/2" lower - you want some of the aspic on the sides and top of the pates)) and place them in the breadpans.
Sprinkle some dry mixed pepper corns on the top and press a little into the livermix.

Now place the strips of green chili peppers lengthwise on top and place the cans in a 350F oven for ~ 20 minutes.

When done remove the cans from the oven and place 2 of the reserved bay leaves diagonally on top of every pate and place a couple of mixed peppercorns on top in the middle if you want.

Now take the reserved cold chickenbroth and dump the contents of the 2 envelopes gelatin powder in it. Let stand and dissolve for about 1-2 minutes. When dissolved whisk this through the warm chickenbroth in the sauce pan bring to a boil and let slowly simmer for about 5 minutes.
Pour this warm broth in the cans until almost filled to the top - make sure you dump some of these peppercorns from the broth in each can too!!.

Place the cans in the refrigerator and let everything cool off and the aspic gel!

mmmm... pretty good on a piece of freshly baked French bread or crackers.

I normally leave 1 in the can for direct consumption and "Vacuumpack" the rest when they are well cooled! Make sure you cut the sides with a knife to loosen the aspic and turn them on a plate to get the pates out of the cans.
They keep well in the fridge for ~ 2 weeks or longer when you freeze them!