36
Chicken liver and pork pâté
Serves 8–10
Ingredients:
225 g (8 oz) unsmoked, rindless
streaky bacon
275 ml (
1
/
2
pint) milk
2 bay leaves
1
/
2
tsp peppercorns
2 cloves
25 g (1 oz) butter
25 g (1 oz) plain flour
450 g (1 lb) streaky pork rings
(de-rinded), or belly pork
450 g (1 lb) chicken liver
2 garlic cloves, crushed
1 small onion, chopped
2 tbsp medium dry sherry
Salt and pepper
Method:
1. Using the back of a knife, stretch the bacon
and use to line a 1.4 litre (2
1
/
2
pint) loaf tin
or terrine.
2. Pour the milk into a saucepan and add the
bay leaves, peppercorns and cloves. Slowly
bring to the boil.
3. Remove from the heat, cover and place to
one side for 15 minutes. Strain the milk, and
discard the flavouring ingredients.
4. In another pan melt the butter, remove from
the heat and beat in the flour. Gradually add
the milk. Return to the heat and bring to the
boil, stirring constantly until a smooth, thick
sauce is formed.
Season, and leave to cool.
5. Finely process the pork and liver in a food
processor. Add the garlic, onion, sherry and
the cooled sauce, and season generously.
Blend until all of the ingredients are mixed
together.
6. Transfer into the prepared tin. Fold any
overlapping bacon over the meat and cover
with foil. Stand in a perforated container
and cook for 1 hour 10 minutes at 120°C or
for 2 hours at 100°C.
7. Leave to cool for 1 hour with a heavy weight
on top. For best results chill overnight.
