Chicken liver and pork pate
Starters and soups
- Serves: 4
- Preparation time: 20 minutes
- Cooking time: 25 minutes
- 200g chicken livers
- 200g good quality minced pork
- 250g streaky bacon
- 2 tablespoons plain flour
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves of garlic, chopped
- 2 tablespoons chopped mixed herbs (or 1 teaspoon dried)
- 100ml sherry or port
- 1 egg
- Salt and pepper
- Bay leaves and cranberries to decorate
Grease a medium sized load tin and line the bottom and ends with foil. Remove rind from bacon and line loaf tin with overlapping slices until whole tin is covered. Chop any spare slices and add to meat mixture.
Sauté onion, garlic, chicken livers, bacon and pork in a large frying pan with olive oil. When brown add herbs and seasoning.
Sprinkle flour in and cook gently for 2-3 minutes.
Add sherry or port and leave to cool.
Use a food processor to mince small batches of the mixture to achieve a rough consistency.
Put in a mixing bowl and add beaten egg. Pour into a loaf tin - any spare can be baked in ramekins.
Cover loaf tin with foil and place in a roasting tin which has been half filled with hot water.
Cook in moderate oven (electric 180c, gas 5) until set.
Leave to cool and then loosen sides with a pallet knife. Turn out onto a plate and decorate with bay leaves and a few cranberries or red currants.
The pate can be kept in the fridge for 3 days or frozen for 1-2 months but wrap well in foil.
Serve hot with toast.