Hors d’oeuvres Meat

LIVER PATE

10 PORTIONS

Ingredients

Chicken livers                                                      200 g

Belly of pork                                                        200 g

Larding fat                                                           200 g

Fresh cream or evaporated milk                            75 ml

Sherry                                                                  75 ml

Oil

Salt

Pepper

Garlic                                                                   1 clove

Method

  1. Cut the pork into 2 cm dice and shallow fry it in a little hot oil with the chicken livers and garlic then mince through a coarse plate, then through a fine plate
  2. Pass the mince through a sieve add the seasoning and mix in the cream and sherry.
  3. Line an earthenware dish with thin slices of larding fat put in the mixture and cover the top with more larding fat.
  4. Place the dish into a backing tray half filled with boiling water and cook in an oven at 180oC for two hours.
  5. When the pare is cooked press down the top with a weight and leave until cold then refrigerate.
  6. Cut into slices and serve with melba toast.

Notes:

  1. Chopped truffle may be added to this mix.
  2. Instead of passing through a sieve, a liquidizer or Robo chef  may be used.
  3. If a coarser finished pate is desired do not pass through a sieve.

24/7worplacesafetytraining