Bacon and Liver Pate Recipe


Difficulty LevelEasyHealth IndexJust Enjoy
MethodMain Ingredient


 Pigs liver1 1⁄2 Pound
 Green bacon8 Ounce (Unsmoked Bacon)
 Garlic/Shallot1 Clove (5 gm)
 Canned anchovy fillets6
 Black pepper1⁄4 Teaspoon
 Salt1⁄2 Teaspoon
 Breadcrumbs4 Ounce
 Whole egg1
 Egg yolk1
 Bay leaf1
 Streaky bacon6 Ounce, very thinly cut (To Line Tin Or Mould)
 Cucumber slice5 (For Garnish)
 Lettuce3 (For Garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 2776 Calories from Fat 1270

% Daily Value*

Total Fat 141 g217.3%

Saturated Fat 46.1 g230.6%

Trans Fat 0 g

Cholesterol 2767.4 mg

Sodium 16519 mg688.3%

Total Carbohydrates 114 g37.9%

Dietary Fiber 21.3 g85.1%

Sugars 19.8 g

Protein 252 g503.9%

Vitamin A 4437.7% Vitamin C 630.7%

Calcium 115.4% Iron 1000.5%

*Based on a 2000 Calorie diet


Put half the liver into water to cover and simmer until just firm.
Put both the cooked and uncooked liver and unsmoked bacon, garlic and anchovies through mincer twice.
Add seasonings and breadcrumbs and beaten eggs.
Mix very thoroughly. (If a more pronounced onion flavour is liked, add 1 tablespoon grated onion).
Lay the bay leaf at the bottom of a straight sided mould or cake tin and line with the thin streaky bacon.
Fill with pate mixture and arrange one or two more thin rashers neatly over the top.
Cover with a piece of'greaseproof paper, without tying it down, and place in a container of very hot water reaching at least an inch up the sides of the mould.
Cook in centre of a moderate oven (375°F - Gas Mark 4) for about 1 1/2 hours, removing the paper after 30 minutes.
Remove dish from oven and put a weighted plate on top of pate.
Leave until cold, then turn out and serve garnished with cucumber slices and lettuce.