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Chicken Liver Pate With Bacon

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Ingredients
  Streaky bacon rashers 4
  Chicken livers 450
  Onion 1 Medium, sliced
  Cloves 2
  Bay leaf 2
  Bouquet garni 1
  Salt 5 Milliliter
  Butter 50 Gram
  Flour 50 Gram
  Milk 150 Milliliter
  Garlic 1 Clove (5 gm), crushed
  Cream 30 Milliliter
  Egg 2 (Size 2)
  Black pepper To Taste
  Salt To Taste
Directions

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.
Cool.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Slow Cooked
Ingredient: 
Chicken
Interest: 
Everyday

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