Chicken liver pate or chicken and pork terrine.
Chicken liver pate you need
A pack of chicken livers, supermarkets usually sell them frozen so you need to defrost
1/2 a block of butter
1/2 onion chopped
salt and pepper
Options to add
brandy, garlic, dried herbs.
Put everything in a frying pan until the livers are cooked through. Put in a blender then pour into a dish and chill for 24 hours. When you pour it out it does look very unappetizing but once chilled it is fine.
OK chicken and pork terrine
1 packet of streaky bacon
1 packet of chicken goujons or chicken breast cut into chunks
1 pack of chicken livers (defrosted)
1 pack of Cumberland sausages
1 pack of Lincolnshire sausages
1 metal loaf tin.
Line the tin with the bacon with the ends hanging out.
Pick up a sausage, cut the skin with a knife and take the meat out, form it in to a vague rectangle and put in the tin at one end, use another 1 or 2 sausages to cover the bottom then add in the chicken and chicken livers. Continue with layers of sausage, chicken and .
Once the tin is full fold the bacon in and put in the over 220 degrees for 30 mins.
A LOT of fat will come out during cooking, when you take it out of the oven pour off the fat, then put a weight on the terine - I use a cardboard inner of a take away tin and add tins for weight.
Once cool turn it out upside down and serve.