Pork & liver pâté
Ingredients
10
Steps
5
Serves
8
Cook Time
10-15 Min
Ingredients
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Preheat the oven to 170°C/325°F/Gas mark 3.
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Grease a 450g/1lb loaf tin. Line with the bacon rashers, reserving a few for the top.
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Put the pork shoulder in a food processor and chop until fine. Add the remaining ingredients, and blend for 30 seconds until smooth.
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Add the mixture to the loaf tin, smooth the top and cover with the reserved bacon rashers. Cover with foil.
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Put the loaf tin in a larger baking tray half-filled with boiling water. Carefully transfer to the oven, and bake for 11⁄2 hours or until firm. Remove from the oven and take off the foil. Cover the pâté with greaseproof paper, and set a heavy weight on top such as a plate. Chill overnight in the refrigerator. Serve in slices at room temperature.