Liver Pâté always makes a delicious starter to a meal and can be served in small pots or a scoop on the plate and then garnished with a lemon wedge and a selection of salad leaves. This pate is also delicious as a lunch dish, for picnics or just a cosy T.V. snack.
225 g- 8 oz Chicken Livers
110 g- 4 oz Sausage Meat (or for a special occasion Veal)
110 g – 4 oz Streaky Bacon
4 Anchovy Fillets (optional)
1 Medium Sized Onion
1 Garlic Clove, Crushed
2 Rounded Tablesp. Plain Flour
½ Level Teasp. Salt
110 ml- 4 fl.oz Double Cream
1 Level eggsp. Black Pepper
Pre-heat the oven to160°C/gas 3.
Butter the inside of a loaf tin and line with the slices of bacon.
Mince the liver, Veal (if using), onion, anchovies and garlic together, this can also be done easlily in a food processor, pulse to your liking either smooth or coarse. Place these ingredients in a large bowl. Add the sausagemeat and combine all together well. Sprinkle the flour over the mixture and stir in. Next beat in the eggs and then finally the cream. Season with the salt and pepper.
Turn the mixture into the bacon lined loaf tin. Cover the tin with a couple of layers of buttered foil and place in a roasting tin. Pour boiling water into the roasting tin so that it comes half way up the side of the side of your dish. Cook at 160°C/gas 3 for 1¼- 1½ hours. To check that the pâté is cooked, apply slight pressure to the top. It should feel firm and have come slightly away from the sides.
Remove the loaf tin from the oven, apply a weight to the top of the pâté and press until cool. Be careful because hot juice will rise and flow over the sides of the tin when the pressure is applied. When cold keep in the fridge.
Discover a wealth of information on travelling by Motorhome, Caravan or Boat when planning your holiday or trip of a lifetime
Which ever way you wish to travel, do it with style!