Chicken Liver And Mushroom Pate

In: Savoury Snacks

Submitted by Hilary

  Cooking temperature: 140°C

Makes/Serves: pints


  • 400 g Chicken Livers
  • 4 Rashers Streaky Bacon
  • 2 cloves Garlic
  • 1 Onion
  • 1 pinch Thyme
  • 2 Bay Leaves
  • 70 ml Vegetable Stock
  • 110 g Mushrooms
  • 2 Eggs
  • 150 ml Double Cream
  • 1 Lemon


  1. Chop the onion and put it in a pan with the chicken livers, bacon, garlic, thyme and bay leaves. Add some salt and pepper and the stock. Bring to the boil and then lower the heat and simmer for 10 mins.
  2. Remove from the heat and take out the the bay leaves.
  3. Liquidise the cooked meat with the mushrooms - the longer you blend it the smoother it will be.
  4. Then add the juices from the pan, the eggs, cream and juice from the lemon and mix it well.
  5. Pour into a 2 pint dish and cover with foil.
  6. Stand the dish in water and bake for 2-2.5 hours. I remove the foil for the last 30 mins.
  7. Pour 50g of melted butter on the top if you want to seal it. It freezes very well.