Liver and Olive Pate Recipe
Ingredients
| 6 rashers (slices) streaky bacon | ||
| Chicken livers | 100 Gram | |
| Pig’s liver | 225 Gram | |
| Pork belly | 275 Gram | |
| Bacon fat | 175 Gram | |
| Beef | 100 Gram, minced | |
| Garlic | 2 Clove (5gm), crushed | |
| Mixed herbs | 10 Milliliter, dried | |
| Salt | 7.5 Milliliter | |
| Pepper | 5 Milliliter | |
| Egg | 1 , beaten | |
| 6 stuffed green olives | ||
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.
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.
Chef
