Liver Pate Recipe



This Liver Pate recipe or Pate De Foie Du Porc is the simplest pate of all. You will be able to make this in the quickest time and the cost is very little. It is rich and tasty and is suitable for your hors d oeuvres or a light meal.

You need to plan ahead as it is best left for a couple of days in the refrigerator before using so as to bring out all the flavours. So this liver pate recipe is great for your parties as you can make it well in advance!

Ingredients

• 8oz (225gm)pigs liver

• 8oz (225gm)fresh belly pork (boned)

• 1/2 clove of garlic

• 2 tablespoons dry white wine or brandy

• 2 level teaspoons salt

• 1 level teaspoon ground black pepper

• 3 rashers of streaky bacon





Method

• Mince the liver and pork coarsely

• Mince or crush the garlic very finely

• Add the garlic to the minced meat

• Add the wine or brandy

• Add the salt and pepper

• Mix all the ingredients and press into a pint size oven-proof dish or terrine.

• Stretch the streaky bacon into thin strips with a knife and place on the top of the meat in a criss cross fashion over it.

• Cover with a lid or foil if you don't have a lid.

• Leave for a few hours before baking so that the flavours blend beautifully.

• Place the dish in a baking tray with water which comes half way up the dish.

• Bake in the centre of a pre-heated oven 300F (gas 3, ) for about 1 1/2 hours.

• Remove the lid for the last 10minutes.

When cold, place your liver pate in the refrigerator for a couple of days before using. This brings out the flavours and your pate will be wonderful!

Serve with freshly made toast, crispy French bread or sliced thick with green salads.

Simply divine you'll love this one!




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