Liver Pate CD HD English
115mins plus cooling
4-6 Cold Lamb Pork Offal
Herbs Alcohol Hors d'oeuvre
Starter Appetizer Gluten Wheat free Eggless England British Europe
Bacon, derinded and stretched
Liver, finely minced
Lamb, (preferably not too lean)
1 Onion, finely
˝ teasp Dried
˝ teasp Dried
Salt and Black
1. Preheat the
oven to 180C, 350F, Gas Mark 4 and line the base and sides of a terrine or small
loaf tin with the bacon rashers. Set aside.
2. Place the
remaining ingredients in a large mixing bowl and mix, using your hands, to
3. Transfer the
mixture to the prepared terrine, pressing it down firmly to remove any air
4. Cover with
aluminium foil and place in a roasting dish filled with about 5cm/2 inches of
hot water. Bake in the oven for 1˝ hours.
5. Once cooked,
remove from the oven and place a weight on top of the foil. Allow to cool at
6. Once cold,
refrigerate for 6 hours before turning out.
More Starter Recipes | Summer Recipes
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
to go to the chart.
If you've arrived at this page via a search engine, do take a few minutes to
look around the site. We're convinced you'll find lots more excellent recipes
and in depth culinary information covering a wide range of food related topics.