Bacon & Chicken Liver Pate

Total Time
3hrs
Prep 30 mins
Cook 2 hrs 30 mins

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.

Ingredients Nutrition

Directions

  1. Melt the butter in a large pan.
  2. Add the bacon, garlic and onion and cook gently for 3 minutes.
  3. Stir in the chicken livers and cook for 5 minutes.
  4. Season liberally with salt and pepper.
  5. Stir in the herbs and mushrooms.
  6. Add the sherry and cook until the liquid has evaporated.
  7. Cool, then work in an electric blender until smooth.
  8. Stir in the cream and lemon juice.
  9. Spoon into a greased ovenproof dish.
  10. Cover with a lid and stand in a roasting pan, containing water to a depth of 2½cm.
  11. Bake in a preheated cool oven 150°C, 300°F, Gas Mark 2 for 2 to 2½ hours until cooked through.
  12. Allow to cool.
  13. Cover and chill until required.
Most Helpful

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!

PhillyUKGirl March 07, 2006