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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



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




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.




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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


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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