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Lambs Liver Pate CD HD English 115mins plus cooling
Serves 4-6 Cold Lamb Pork Offal Herbs Alcohol Hors d'oeuvre Starter Appetizer Gluten Wheat free Eggless England British Europe
Ingredients 225g/8oz Streaky Bacon, derinded and stretched 225g/8oz Lambs Liver, finely minced 450g/1lb minced Lamb, (preferably not too lean) 1 Onion, finely chopped 2 teasp Tomato Paste ½ teasp Dried Sage ½ teasp Dried Rosemary Salt and Black Pepper 90ml/3fl.oz. Dry Cider 50g/2oz Melted Butter
Instructions
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 combine thoroughly.
3. Transfer the mixture to the prepared terrine, pressing it down firmly to remove any air pockets.
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 1½ hours.
5. Once cooked, remove from the oven and place a weight on top of the foil. Allow to cool at room temperature.
6. Once cold, refrigerate for 6 hours before turning out.
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