Ingredients
-
125
-
250
-
4
-
2
-
1
-
4
-
4
-
250
-
120
-
120
-
10
-
-
-
-
Directions
Bacon & Chicken Liver Pate, I have yet to try this recipe but it looked good and I wanted to keep it for later to use I love chicken Liver Pate and bacon so this seemed perfect , Oh my word, but this was good! It’s the best liver-based pate I’ve ever had–the taste of liver isn’t the first thing you get, but rather, it’s a lovely blend of flavours, the liver being smoothed down by the other ingredients I followed the directions exactly, just halving the recipe to make enough (ample) for two of us I’d definitely make this for entertaining–it’s rich and moreish!, I have yet to try this recipe but it looked good and I wanted to keep it for later to use I love chicken Liver Pate and bacon so this seemed perfect
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Steps
|
1
Done
|
Melt the Butter in a Large Pan. |
|
2
Done
|
Add the Bacon, Garlic and Onion and Cook Gently For 3 Minutes. |
|
3
Done
|
Stir in the Chicken Livers and Cook For 5 Minutes. |
|
4
Done
|
Season Liberally With Salt and Pepper. |
|
5
Done
|
Stir in the Herbs and Mushrooms. |
|
6
Done
|
Add the Sherry and Cook Until the Liquid Has Evaporated. |
|
7
Done
|
Cool, Then Work in an Electric Blender Until Smooth. |
|
8
Done
|
Stir in the Cream and Lemon Juice. |
|
9
Done
|
Spoon Into a Greased Ovenproof Dish. |
|
10
Done
|
Cover With a Lid and Stand in a Roasting Pan, Containing Water to a Depth of 2cm. |
|
11
Done
|
Bake in a Preheated Cool Oven 150c, 300f, Gas Mark 2 For 2 to 2 Hours Until Cooked Through. |
|
12
Done
|
Allow to Cool. |
|
13
Done
|
Cover and Chill Until Required. |
