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Chicken Liver Pate With Pork Fillet

chef.jackson's picture
Ingredients
  Pork fillet 4 Ounce, chopped (125 Grams)
  Rindless bacon rashers 2 , chopped
  Chicken livers 1⁄2 Pound, washed and cleaned (250 Grams)
  Garlic 1 Clove (5 gm), crushed
  Shallots 4 , chopped
  Egg 1 Large, chopped
  Cornflour 1 Tablespoon
  Dry white wine 2 Tablespoon
  Cointreau 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Nutmeg 1⁄4 Teaspoon, grated
  Bay leaf 1
Directions

GETTING READY
1) Preheat the oven to 350°F.

MAKING
2) In a blender, blend the pork, bacon, chicken livers, garlic and shallots.
together until smooth.
3) Add the egg, cornflour, white wine, Cointreau, salt, pepper and nutmeg;
blend until thoroughly mixed.
4) In a lightly greased 2 1/2 cup mould or terrine, place a bay leaf at the bottom.
5) Spoon in the meat mixture and cover the mould with a foil.
6) Stand the mould in a dish with enough cold water to come half way up the sides.
7) Cook in the preheated oven for about 1 hour.
8) Remove from the oven, place a weight over the mould and allow to cool.

SERVING
9) Unmould the Chicken Liver Pate on a serving platter and serve with toast or cracker biscuits.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Appetizer
Method: 
Baked
Interest: 
Holiday, Healthy
Ingredient: 
Chicken
Preparation Time: 
25 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
6

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