Serves: 6+ people
Time: 2 hours 20 mins
Allergans:
N/A
Nanny's pâté is a festive favourite in our house.
A course texture, country pate is great as a starter or as part of a party mezze table.
Ingredients
350g Pig Liver
200g Chicken Liver
1 Small Onion, chopped
2 Garlic Clove, crushed
1 tsp Dried Thyme
0.5 tsp Dried Rosemary
2 tbsp Brandy or Sherry
Pinch of Salt & Pepper
Pinch of Ground Allspice
Pinch of Ground Nutmeg
250g Pork Sausagemeat
8 rashers Streaky Bacon
6 Bay Leaves
A few Juniper Berries
Method
Preheat the oven to 160C/ Gas 3.
Wash liver; remove pieces of skin and fat and dry well. Reserve 125g chicken liver.
Put into a food processer the remaining chicken and pig livers, onion and garlic and combine well.
Add in the herbs and sausagemeat well to combine.
Remove bacon rinds; strech rashers lengthways with the back of a knife.
Line a 1L ovenproof dish (or loaf tin) with bacon rashers; add half of liver mixture. Lay reserved chicken livers over top, then add remaining mixture.
Decorate top with bay leaves and juniper berries if use. Cover tightly with foil.
Stand pate in a baking tray half filled with water and cook for 2 hours in centre of oven. Remove from the oven and allow to cool, the juices will turn to jelly as it cools.
Serve with some crusty bread and enjoy!
Good to know:
Store in the fridge for up 3 days, or freeze in single-serve portions for up to 2 months.
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