Chicken liver & thyme pate
|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|
|4||Garlic cloves, diced|
|1 piece||Butter, (knob)|
|1 pinch||Soft brown sugar|
|1 pinch||Salt, (large)|
|1.55 kg||Streaky bacon, sliced thinly|
- 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.