Bacon and chicken Pate is a mixture of minced and lean meat mixed with fat.It tastes best when it is spread on slices and served to the guests in a garnished plate and it is served as an appetizer.
Bacon And Chicken Pate
| Cooking time 1 ½ hours | Serves 8 |
Ingredients To Prepare Chicken Pate
(1) Bacon rashers (slices) 225 g/8 oz or 1/2 lb in American
(2) Raw chicken ,thinly sliced 350 g/12 oz Or 3/4 lb in American
(3) Butter 50 g/2 oz or 1/4 cup in American
(4) Medium onions chopped 1 or 1 in American
(5) Garlic cloves crushed 1-2 or 1-2 in American
(6) Lambs Liver sliced 350 g/12 oz or 3/4 lb in American
(7) Salt and pepper to taste or to taste in American
(8) Mustard powder 1/2 teaspoon or 1/2 teaspoon in American
(9) Chopped thyme 1/2 teaspoon or 1/2 teaspoon in American
(10) Double heavy cream 2 tbsp or 3 tbsp in American
(11) Eggs 2 or 2 in American
(12) Stuffed olives ,sliced 100 g/4 oz or 3/4 cup in American
(13) To garnish:
Chicken stock 225 ml/8 fl oz or 1 cup in American
(14) Gelatin 7 g/¼ oz or 1 in American
(15) Dry sherry or coconut cream 2 tbsp or 3 tbsp in American
(16) Sage sprig or sprig in American
Method
De rind the bacon discard the rinds and cut the bacon into pieces the size of matchsticks.Cut the sliced chicken in matchstick pieces,too.Heat the butter in a large frying pan (skillet), fry the onion .garlic and liver for 5 minutes.Put this mixture through a mincer (grinder) or chop finely in a food processor. Blend the liver mixture with the bacon and chicken.Add salt pepper mustard , herbs,cream and eggs.Mix thoroughly then add the slices olives; turn these carefully in the bacon and chicken mixture. Spoon into the terrine or 900 g/2 lb ovenproof dish,smooth flat on top.Cover with a lid or buttered foil.Stand the dish into the bain marie (tin of cold water)and bake in the center of a very moderate ,oven ,160°C/325°F Gas mark 3,for 1¼ hours.Remove the lid or foil and place grease proof (waxed) paper and a light weight on top of the mixture.Allow to cool remove any excess fat from the top of the pate .Heat half the chicken stock in a saucepan, sprinkle the gelatin on top and stir to dissolve.Add the remaining cold stock and the sherry or coconut cream.Allow this jellied mixture to cool until it is the consistency of a thin syrup, then spoon over the pate.Arrange the sage leaves on the half set coating.Leave until firm.Serve with hot toast.This pate should be eaten within 48 hours of cooking.It can be frozen up to 1 month.
