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Liver And Olive Pate

creative.chef's picture
Ingredients
  Streaky bacon rashers 6
  Chicken livers 1⁄4 Pound (About 100 Grams)
  Pig's liver 1⁄2 Pound (About 225 Grams)
  Pork belly 10 Ounce (About 275 Grams)
  Bacon fat 6 Ounce (About 175 Grams)
  Minced beef 1⁄4 Pound (About 100 Grams)
  Garlic 2 Clove (10 gm), crushed
  Mixed dried herbs 2 Teaspoon (About 10 Milliliter)
  Salt 1 Teaspoon (About 7.5 Milliliter)
  Pepper 1 Teaspoon (About 5 Milliliter)
  Egg 1 , beaten
  Stuffed green olives 6
Directions

1 Remove the rind from the bacon.
Stretch the rashers (slices) with a round-bladed knife.
Use the rashers (slices) to line a 450 g (1 lb) loaf tin (pan).
2 Mince the chicken livers, pig's liver, belly pork and bacon fat.
Add the beef, garlic, herbs, salt, pepper, egg and olives and beat well.
3 Preheat the oven to 150°C, 300°F, gas 2.
Press the mixture into the prepared tin (pan).
Stand it in a roasting tin (pan) with 2.5 cm (1 in) of water and bake for 2 hours.
Remove the pate from the roasting tin (pan) and leave to cool thoroughly.
4 Turn it out on to a plate and serve with sliced tomato and crisp lettuce.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Chicken

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