|Chicken liver||350 Gram|
|Pig liver||225 Gram|
|Garlic||1 Clove (5 gm), crushed|
|Single cream||90 Milliliter|
|Black pepper||To Taste|
Select a 16cm (6") round cake 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 place the bay leaves in the bottom.
Heat the butter in a frying pan and gently fry the liver till lightly colored and stiff.
Put the liver, garlic and egg into liquidizer and blend until smooth.
Blend in the cream and seasoning then pour the mixture into the prepared container.
Cover with foil.
Stand the tin in the Slo cooker.
Pour boiling water round and cook for the recommended time. (The pate should Be firm to touch.)
Allow to cool in the container.
Chill before serving.