Ingredient:
125 g (4 oz) bread, crusts removed
1 garlic clove, coarsely chopped
125 g (4 oz) streaky bacon rashers, rinds removed, coarsely chopped
2 tsp chopped fresh thyme
500 g (1 lb) chicken livers, trimmed
1 egg
4 tbsp brandy
½ tsp grated nutmeg
Salt and black pepper
60 g (2 oz) butter, melted
1 kg (3 lb) loaf tin or terrine
Method:
Line the loaf tin with foil, leaving 5 cm (2 in) foil overhanging on each side.
Cut the bread into thick chunks, and work them with the garlic in a food processor to form fine breadcrumbs. Add the bacon and thyme, and work until finely chopped.
Add the chicken livers, egg, brandy, and nutmeg, season with salt and pepper, and puree until smooth. Add the butter and puree again.
Put the pate mixture into the prepared loaf tin, level the surface, and fold the foil over the top. Place in a roasting tin, pour in boiling water to come about halfway up the side of the loaf tin, and bake in a preheated oven at 160℃ (140℃ fan, Gas 3) for 1 hour.
Test the pate for doneness. Leave the pate to cool completely, then cover, and leave to chill in the refrigerator overnight. To serve, cut the pate into slices.
125 g (4 oz) bread, crusts removed
1 garlic clove, coarsely chopped
125 g (4 oz) streaky bacon rashers, rinds removed, coarsely chopped
2 tsp chopped fresh thyme
500 g (1 lb) chicken livers, trimmed
1 egg
4 tbsp brandy
½ tsp grated nutmeg
Salt and black pepper
60 g (2 oz) butter, melted
1 kg (3 lb) loaf tin or terrine
Method:
Line the loaf tin with foil, leaving 5 cm (2 in) foil overhanging on each side.
Cut the bread into thick chunks, and work them with the garlic in a food processor to form fine breadcrumbs. Add the bacon and thyme, and work until finely chopped.
Add the chicken livers, egg, brandy, and nutmeg, season with salt and pepper, and puree until smooth. Add the butter and puree again.
Put the pate mixture into the prepared loaf tin, level the surface, and fold the foil over the top. Place in a roasting tin, pour in boiling water to come about halfway up the side of the loaf tin, and bake in a preheated oven at 160℃ (140℃ fan, Gas 3) for 1 hour.
Test the pate for doneness. Leave the pate to cool completely, then cover, and leave to chill in the refrigerator overnight. To serve, cut the pate into slices.
