Chicken Liver Pate With Bacon
|Streaky bacon rashers||4|
|Onion||1 Medium, sliced|
|Garlic||1 Clove (5 gm), crushed|
|Egg||2 (Size 2)|
|Black pepper||To Taste|
Select a 16cm (6") round cake tin or small loaf tin if using the Family de luxe /Auto Slo cookers or a 550ml (1 pt) pudding basin if using the Compact Slo cooker.
Butter the inside and line the bottom with bacon rashers.
Put the liver, onion, cloves, bay leaf, bouquet garni and salt into a saucepan.
Add a little water to cover.
Bring to the boil and cook for a few minutes until the liver stiffens.
Remove the cloves, bay leaf and bouquet garni.
Put liver, onion and about 30ml (2 tbsp) of juice into liquidiser.
Blend for about 1 minute or until smooth (this process may be done by chopping the liver finely with a sharp knife).
Melt the butter in a saucepan and stir in the flour.
Gradually add the milk and cook until thick Add liver, garlic, cream and egg.
Season to taste with black pepper and salt.
Turn into prepared container.
Cover with foil.
Stand in the Slo cooker and pour the boiling water around.
Cook for the recommended time. (The pate should be firm to touch.)
Allow to cool in the tin.
Chill before serving.