Chicken Liver Pate With Pork Fillet Recipe
Ingredients
| Pork fillet | 125 Gram | |
| Bacon - 2 rashers, rindless, chopped | ||
| Chicken livers | 250 Gram | |
| Garlic | 1 Clove (5gm) | |
| Shallots | 4 | |
| Egg | 1 Large, chopped | |
| Cornflour | 1 Tablespoon | |
| Dry white wine | 2 Tablespoon | |
| Cointreau | 2 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| 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.
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.
Chef
