Ingredients:
Method:
Mince/process the liver onions and pork coarsely
Mix into it the other ingredients except the streaky bacon
Line a large dish with the streaky bacon and spoon over the pate. If you have enough bacon cover the top with it or just use greased foil
Place dish in a roasting tin or similar and fill it with water that is just off the boil until it reaches half way up the outside of the dish. Put it all in an oven that has been pre-heated to 170 or gas 3 for 1-1/2 hrs.
- 1kg liver, trimmed
- 500gm belly pork
- 1 onion
- 3-4 garlic cloves crushed
- 100gm breadcrumbs
- 2tbsp chopped sage
- Wine glass port or brandy (I like calvados)
- Pinch of nutmeg
- Salt and pepper
- Rashers of streaky bacon to line the dish
Method:
Mince/process the liver onions and pork coarsely
Mix into it the other ingredients except the streaky bacon
Line a large dish with the streaky bacon and spoon over the pate. If you have enough bacon cover the top with it or just use greased foil
Place dish in a roasting tin or similar and fill it with water that is just off the boil until it reaches half way up the outside of the dish. Put it all in an oven that has been pre-heated to 170 or gas 3 for 1-1/2 hrs.
