Chicken and bacon pate

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Chicken and bacon pate
Chicken and bacon pate
Servings:Servings: 20 - Makes 2 kg of paté
Calories per serving:202
Ready in:1 day, 3 hours, 30 minutes
Prep. time:1 day, 30 minutes
Cook time:3 hours
Difficulty:Difficult
Recipe author:Chef
First published:31st January 2013
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Spring onions in layers
This recipe needs advance preparation!

This terrine is a culinary experiment, inspired by JuliaBalbilla's wonderful Terrine of pork 'Allium Sativum', which was the first pate I had ever made - Delicious. This will be better!

Don't be too fussed with the cutting up of the ingredients, apart from the bay leaves and the spring onions, it's all going in the blender.

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


Ingredients

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Method

  1. 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!
  2. Season the oil with lots and lots of black pepper. it flavours the oil so well.
  3. Gently fry the whole garlic cloves, celery and onion until golden.
  4. 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.
  5. 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.
  6. Fold into the chicken livers
  7. Add the sherry, brandy and cranberries to the meat and mix well
  8. You should now have a sort of alcoholic meat soup! Add as much breadcrumbs as is needed to thicken to a heavy paste.
  9. Leave the mixture for several hours at room temperature or in the fridge overnight.
  10. Preheat the oven to 160 C/325 F/Gas 3.
  11. Line a 2 lb loaf tin with lightly greased tin foil.
  12. Lay thin slices of bacon across the length and depth of the the tin, allowing them to hang over the side.
  13. Line the base, lengthways, with a layerspring onions
  14. Spoon the terrine mixture into the tin, layering with spring onions
  15. Pull over the bacon pieces so that they cover the mixture.
  16. Lay the final pieces of bacon across the top of the terrine until it is covered and tuck them into the sides.
  17. Lay the bay leaves over the top.
  18. Cover the top of the terrine with double-thickness of tin foil, making a lengthways pleat to allow the steam to rise.
  19. 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
  20. 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.
  21. 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.
  22. Chill for several hours or overnight, still weighted down.
  23. Leave in the fridge for 1 day before cutting

Chefs notes

Whilst the spring onions seemed a good idea at the time, they went very soggy after being cooked, and although they tasted fine, the pate would have looked better without them. Live and learn!

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