Chicken and bacon pate
Although I have only made pate/terrine once before, it seems the kind of dish that you can put most things in, so be bold - play with those tastes and textures
- 400 g packet of chickens' liver
- 300 ml Milk
- 3 bulbs garlic, broken into cloves, smashed, peeled but basically left whole
- A little oil
- Lots of ground black pepper
- 500 g belly pork, rind removed and roughly chopped
- 400 g bacon off cuts. Our supermarket sells 400 g packets of off-cuts for a few pounds. You certainly don't need expensive sliced bacon for this.
- 1 small onion, peeled and quartered
- 1 stick celery, roughly chopped
- 150 ml dry, sherry
- 50 ml brandy
- A handful of cranberries
- 1 tablespoon dried mixed herbs or 3 tablespoons fresh chopped herbs
- Sea salt to taste
- Bunch of spring onions
- breadcrumbs as needed - about 2 cups
- bay leaves
- Soak the liver in milk for about an hour. This step is necessary for pig's liver, probably not for chicken liver - but the cats like the milk afterwards, so why not!
- Season the oil with lots and lots of black pepper. it flavours the oil so well.
- Gently fry the whole garlic cloves, celery and onion until golden.
- Drain the liver, pat dry and blend in a food processor with the garlic, celery and onion until you have a purée. Reserve to another bowl for now.
- Reserve enough bacon to line the terrine and chop the remainder, together with the belly pork add to the food processor with the herbs and the salt. Blend to a rough mix. Pick through the mix and remove any gristly bits.
- Fold into the chicken livers
- Add the sherry, brandy and cranberries to the meat and mix well
- You should now have a sort of alcoholic meat soup! Add as much breadcrumbs as is needed to thicken to a heavy paste.
- Leave the mixture for several hours at room temperature or in the fridge overnight.
- Preheat the oven to 160 C/325 F/Gas 3.
- Line a 2 lb loaf tin with lightly greased tin foil.
- Lay thin slices of bacon across the length and depth of the the tin, allowing them to hang over the side.
- Line the base, lengthways, with a layerspring onions
- Spoon the terrine mixture into the tin, layering with spring onions
- Pull over the bacon pieces so that they cover the mixture.
- Lay the final pieces of bacon across the top of the terrine until it is covered and tuck them into the sides.
- Lay the bay leaves over the top.
- Cover the top of the terrine with double-thickness of tin foil, making a lengthways pleat to allow the steam to rise.
- Place the tin into a large roasting tin and fill it with hot water so that it comes half-way up the side of the bread tin and forms a rudimentary bain-marie. Add further water as and when it is necessary
- Cook for about two and a half hours, allowing an extra 15 minutes if the mixture has been refrigerated. The terrine is cooked when it has contracted from the sides of the tin and the juice runs yellow, when tested with a skewer.
- Remove from oven and whilst it is still hot, place several cans, eg tomatoes, horizontally and evenly on top of the foil, to press the terrine. Leave until completely cold.
- Chill for several hours or overnight, still weighted down.
- Leave in the fridge for 1 day before cutting
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