Bacon & Chicken Liver Pate

Total Time: 3 hrs Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 12
• 125 g butter
• 250 g back bacon, derinded and chopped
• 4 cloves garlic, crushed
• 2 small onions, chopped
• 1 kg chicken liver, chopped
• 4 sprigs thyme
• 4 sprigs parsley
• 250 g button mushrooms, chopped
• 120 ml dry sherry
• 120 ml double cream
• 10 ml lemon juice

Recipe

• 1 melt the butter in a large pan.
• 2 add the bacon, garlic and onion and cook gently for 3 minutes.
• 3 stir in the chicken livers and cook for 5 minutes.
• 4 season liberally with salt and pepper.
• 5 stir in the herbs and mushrooms.
• 6 add the sherry and cook until the liquid has evaporated.
• 7 cool, then work in an electric blender until smooth.
• 8 stir in the cream and lemon juice.
• 9 spoon into a greased ovenproof dish.
• 10 cover with a lid and stand in a roasting pan, containing water to a depth of 2½cm.
• 11 bake in a preheated cool oven 150°c, 300°f, gas mark 2 for 2 to 2½ hours until cooked through.
• 12 allow to cool.
• 13 cover and chill until required.