Your online resource

for all things culinary


HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ? UKFoodOnline.co.uk

 

 

 

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

˝ teasp Dried Sage

˝ 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 1˝ 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.

 

 

 

  More Starter  Recipes  | Summer Recipes  | More English 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. Click here 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.

 

 

   

 Follow us  

Share 

Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Freezing/Make ahead

 

Tips, Options and Substitutions

xxx

Main equipment required to make this Recipe

 

Chopping Knife

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Other Hors d'oeuvre recipes

More fish Hors d'oeuvre Recipes

More Vegetarian Hors d'oeuvre

 

 Sign up for Free E-mailings

For lots of great kitchen equipment

Still not found what you're looking for?

 

Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!

 

 

About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  

 

This Web Site was designed and created by Recipes4us.co.uk. Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos © www.fotolia.co.uk