275 g (10 oz) streaky bacon rashers, rinded
1 lb (450 g) pig's liver
1 large onion
2 cloves garlic
1/2 teaspoon dried mixed herbs
salt pepper
1 egg, beaten
4 tablespoons red wine
sliced stuffed olives to garnish
1 lb (450 g) pig's liver
1 large onion
2 cloves garlic
1/2 teaspoon dried mixed herbs
salt pepper
1 egg, beaten
4 tablespoons red wine
sliced stuffed olives to garnish
method
1. Stretch half the bacon rashers with the back of a knife, then use to line a greased 500 g/1 lb loaf tin. Leave the rashers hanging over the edge of the tin.
2. Mince the rest of the bacon twice with the liver, onion and garlic.
3. Add the herbs, salt, pepper, egg and wine and beat well together.
4. Spoon into the tin and smooth the top. Fold over the ends of the bacon rashers on top of the pate.
5. Place the tin in a roasting tin of hot water and bake in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 1 1/2 hours.
6. Cool slightly, then place a weight on top and leave until cold.
7. Turn out to serve, garnished with sliced olives.
2. Mince the rest of the bacon twice with the liver, onion and garlic.
3. Add the herbs, salt, pepper, egg and wine and beat well together.
4. Spoon into the tin and smooth the top. Fold over the ends of the bacon rashers on top of the pate.
5. Place the tin in a roasting tin of hot water and bake in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 1 1/2 hours.
6. Cool slightly, then place a weight on top and leave until cold.
7. Turn out to serve, garnished with sliced olives.
serving amount
serves 6-8
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