Liver pate


Fat for greasing

75g butter

100g lean rindless bacon rashers, chopped (I personally find most unsmoked bacon to be perfectly safe but if you are unsure go to a butcher rather than a supermarket and get a high quality, naturally flavoured product rather than something that’s mass produced or chemically flavoured)
225g calf’s or pigs’s liver, trimmed and chopped

225g chicken livers, trimmed and chopped (you probably will have to go to a butchers for these as supermarkets don’t often seem to sell them)

1 small onion, finely chopped

2 hard boiled eggs, chopped

Salt and pepper

1 – 2 teaspoons of a safe, sage-free dried herb mix

Extra melted butter for sealing


  1. Grease an ovenproof terrine or similar dish. Set the oven at 180 degrees.  Melt butter in a frying pan, add the bacon, livers and onion and fry gently for 5 to 6 minutes.  Tip into a food processor and process into a smooth paste.
  2. Add the chopped eggs, salt, pepper and herbs to taste. Spoon into the prepared dish and cover with buttered greaseproof paper
  3. Stand dish in a roasting tin and add enough hot water to the tin to come to within 2.5cm of the rip of the tin. Bake for 30 minutes
  4. When cooked cover immediately with a layer of melted butter. Leave to cool then chill before seving.



About Tiger

dreamer. writer. thinker. sometimes all three at once.
This entry was posted in Christmas, meat, starters and tagged , , , . Bookmark the permalink.

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