Turkey And Cranberry Layered Pate Recipe
This Turkey And Cranberry Layered Pate recipe tastes soo superb that I have been trying to find where exactly the secret lies. It is an ideal Side Dish. Try it, your family and friends will be bowled over by this delicious Turkey And Cranberry Layered Pate recipe.
Ingredients
100 g/4 oz/1/2 cup butter
450 g/1 lb turkey or chicken livers, chopped
100 g/4 oz streaky bacon, rinded and diced
1 garlic clove, crushed
5 ml/1 tsp juniper berries, crushed
15 ml/1 tbsp port
Salt and freshly ground black pepper
100 g/4 oz/2 cups fresh breadcrumbs
30 ml/2 tbsp chopped parsley
15 ml/1 tbsp chopped sage
1 small onion, finely chopped
2 eggs, beaten
2 turkey breast fillets, cut into neat pieces
185 g/6 1/2 oz/1 small jar of cranberry sauce
TO SERVE:
Colourful mixed pickles
Green salad
Focaccia with olives or sun dried tomatoes
Directions
Line a 900 g/2 lb loaf tin (pan) with non stick baking parchment.
Melt the butter in a saucepan.
Add the livers, bacon, garlic and juniper berries and fry (saute), stirring, for 2 minutes.
Puree in a blender or food processor with the port and season well.
Mix the breadcrumbs with the herbs, onion and a little salt and pepper.
Mix with the beaten eggs to bind.
Place half the turkey liver mixture in the base of the tin.
Top with half the turkey meat, then half the stuffing.
Add a layer of all the cranberry sauce, then a layer of the remaining stuffing, then the remaining turkey meat and finish with the remaining liver mixture.
Wrap the tin in foil and stand it in a roasting tin containing 2.5 cm/1 in boiling water.
Bake in a preheated oven at 180°C/350°F/gas mark 4 for 1 1/2 hours until just set and shrinking from the sides of the tin (don't worry if it looks pink and moist).
Remove from the oven, cover with clean foil and two saucers.
Weigh down, leave until cold, then chill.
Melt the butter in a saucepan.
Add the livers, bacon, garlic and juniper berries and fry (saute), stirring, for 2 minutes.
Puree in a blender or food processor with the port and season well.
Mix the breadcrumbs with the herbs, onion and a little salt and pepper.
Mix with the beaten eggs to bind.
Place half the turkey liver mixture in the base of the tin.
Top with half the turkey meat, then half the stuffing.
Add a layer of all the cranberry sauce, then a layer of the remaining stuffing, then the remaining turkey meat and finish with the remaining liver mixture.
Wrap the tin in foil and stand it in a roasting tin containing 2.5 cm/1 in boiling water.
Bake in a preheated oven at 180°C/350°F/gas mark 4 for 1 1/2 hours until just set and shrinking from the sides of the tin (don't worry if it looks pink and moist).
Remove from the oven, cover with clean foil and two saucers.
Weigh down, leave until cold, then chill.
