Chicken liver & thyme pate
5/11/2012
Ingredients
| 700 g | Chicken livers, trimmed |
| 4 | Eggs, 2x whole plus 2x yolks |
| 4 sprigs | Fresh thyme, roughly chopped |
| 400 ml | White wine |
| 150 ml | White wine vinegar |
| 1 | Shallot |
| 4 | Garlic cloves, diced |
| 1 piece | Butter, (knob) |
| 1 pinch | Soft brown sugar |
| 1 pinch | Salt, (large) |
| 1.55 kg | Streaky bacon, sliced thinly |
Directions
- Pre heated oven to 140 degC
- Heat a medium-sized pot to medium heat, add butter and cook until golden.
- Add shallot, garlic and thyme and saute until translucent.
- Add the brown sugar and caramelise.
- Add white wine and vinegar and reduce to 150ml and strain.
- While waiting for the reduction, lightly oil or butter your terrine mould and line with the streaky bacon.
- Let it drape over the side so it does not fall back into the mould.
- Now put your livers, eggs, reduction and salt into a liquidiser and liquidise.
- Strain into the terrine mould, tap on to the bench to release air bubbles and leave to sit for 10 minutes, tapping every now and again.
- Place the mould into a roasting tray and pour boiling water into the tray until half way up the terrine mould.
- Cook at 140 degC for 10 minutes. Lay some bacon on top of the exposed pate and cook for another 30-40 minutes at 140 degC.
- 8 Take out of the oven and rest at room temperature for ½hour then set in the fridge overnight.
- Turn out the next day and enjoy.
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