Pate Of Chicken Livers Recipe
Summary
Preparation Time15 MinCooking Time50 Min
Ready In1 Hr 5 MinDifficulty LevelEasy
Health IndexAverageServings4
HealthyHigh Protein
Ingredients
| Chicken livers | 1 Pound | |
| Fat pork meat - 8 ozs | ||
| Eggs | 2 Small | |
| Garlic | 1 Clove (5gm) | |
| Breadcrumbs | 4 , sieved | |
| Nutmeg and cinnamon - 1/8 teasp each | ||
| Salt | 2 Teaspoon (Leveled) | |
| Ground black pepper | 1/8 Teaspoon | |
| Brandy | 2 Tablespoon | |
| Rashers streaky bacon - 8 | ||
Directions
MAKING
1. Through a mincer pass liver, garlic and fat pork twice.
2. Rub through a sieve.
3. In a bowl mix breadcrumbs, seasonings, brandy and beaten eggs. Beat well until mixture can be drop off the spoon.
4. Arrange bacon in 1 pt terrine or casserole.
5. Transfer liver mixture into casserole.
6. Place bacon over it and cover with lid.
7. Keep gently in a baking tin of water and cook at No. 3 for 2 1/2 hours at the centre of oven.
8. Let stand for sometime until cool. Cover the top with a layer of melted lard if kept for long.
SERVING
9. Serve cold with split toast or hot with vegetables.
1. Through a mincer pass liver, garlic and fat pork twice.
2. Rub through a sieve.
3. In a bowl mix breadcrumbs, seasonings, brandy and beaten eggs. Beat well until mixture can be drop off the spoon.
4. Arrange bacon in 1 pt terrine or casserole.
5. Transfer liver mixture into casserole.
6. Place bacon over it and cover with lid.
7. Keep gently in a baking tin of water and cook at No. 3 for 2 1/2 hours at the centre of oven.
8. Let stand for sometime until cool. Cover the top with a layer of melted lard if kept for long.
SERVING
9. Serve cold with split toast or hot with vegetables.
Chef
