Liver And Olive Pate
|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|
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 150Â°C, 300Â°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.