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{{#seo:
|title=Chicken and bacon pate, a fruit recipe
|titlemode=replace
|keywords=#springonions #bayleaves #chickenandbaconpate #onion #bacon #garlic #herbs #liver #celery #bellypork #cranberries
|hashtagrev=032020
|description=JuliaBalbilla's wonderful Terrine of pork 'Allium Sativum', which was the first pate I made!
}}

{{Template:AdvancePreparation}}

This terrine is a culinary experiment, inspired by [[User:JuliaBalbilla|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
{{recipesummary
|TotalCalories = 4044
|PortionCalories = 202
|DatePublished=31st January 2013
|Author=Chef
|ImageComment =
|Servings = Servings: 20 - Makes 2 kg of paté
|Difficulty = 3
|TotalTime = 1 day, 3 hours, 30 minutes
|PrepTime = 1 day, 30 minutes
|CookTime = 3 hours
|Image = [[Image:Chicken and bacon pate.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Worth all that hard work''

5/5 

This took me a long time to make, but Boy, it was worth it!

 [[User:TheJudge|The Judge]] 
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[[Image:Chicken bacon spring onions.jpg|thumb|300px|right|Spring onions in layers]]
{{RecipeIngredients
| 400 g packet of [[Chicken|chickens']] [[Liver|liver]]
| 300 ml [[Milk]]
| 3 bulbs [[Garlic|garlic]], broken into [[Cloves|cloves]], smashed, peeled but basically left whole
| A little [[Oil|oil]]
| Lots of [[ground black pepper]]
| 500 g [[Belly pork|belly pork]], rind removed and roughly chopped
| 400 g [[Bacon|bacon]] off cuts
| 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|dried]] mixed [[Herbs|herbs]] or 3 tablespoons fresh chopped [[Herbs|herbs]]
| [[Sea salt]] to taste
| Bunch of [[spring onions]]
| [[Breadcrumbs|breadcrumbs]] as needed - about 2 cups
| [[Bay leaves|bay leaves]]
}}
===Method===

{{RecipeMethod
| Soak the [[Liver|liver]] in [[Milk|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|fry]] the whole [[Garlic|garlic]] cloves, [[celery]] and [[onion]] until golden.
| Drain the [[Liver|liver]], pat dry and blend in a [[Food processor|food processor]] with the [[Garlic|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|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|bacon]] across the length and depth of the the tin, allowing them to hang over the side.
| Line the base, lengthways, with a layer[[spring onions]]
| Spoon the terrine mixture into the tin, layering with spring onions
| Pull over the [[Bacon|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|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
}}
===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!
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Meat recipes]]
[[Category:Offal recipes]]
[[Category:Pork recipes]]
[[Category:Poultry recipes]]
[[Category:Starters]]
[[Category:Fruit recipes]]
[[Category:Steamed]]
[[Category:Unusual recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/springonions|#springonions]] [[Special:Search/bayleaves|#bayleaves]] [[Special:Search/chickenandbaconpate|#chickenandbaconpate]] [[Special:Search/onion|#onion]] [[Special:Search/bacon|#bacon]] [[Special:Search/garlic|#garlic]] [[Special:Search/herbs|#herbs]] [[Special:Search/liver|#liver]] [[Special:Search/celery|#celery]] [[Special:Search/bellypork|#bellypork]] [[Special:Search/cranberries|#cranberries]]
</code>

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