Yesterday I made som of my Great grandmothers Liver Pate
it keeps well in the freezer
90gm Plain Flour
600 ml Milk
Melt butter and whisk plain flour into butter over a low heat.
Slowly add milk while whisking and make into a White Sauce.
keep aside to cool.
1/2 kg Chicken liver.
Soak in mixture of milk and water 50/50 for
½ - 1 hours,
Rinse liver in plenty of fresh cold water.
Put 1/2 kg Ham Bits or Bacon
1 chopped onion and liver
through the meat mincer with the fine holes plate TWICE.
Then mix with the white sauce and
pepper to taste (approx 1/4 teaspoon)
NO SALT ham is salty as it is!!!!!
Pour into foil trays with lids or soufflé containers.
Can be frozen.
Place pate in a baking dish with 1/4” of boiling water
In a preheated oven -
225c for fan forced oven or 240c for ordinary ovens
Bake for 45 minutes.
Water will evaporate throughout the cooking process.
After baking time is complete test with a cake tester if
after insertion the cake tester is clean cooking is complete
if not cook for a further 5 minutes and repeat the test.
For the Microwawe convection:-
8 minutes at 300 then 1 minute at 150
The finished product and the flavour was exquisite we had
some with Sundowners
Pork stir fry with home grown garden vegetables and steamed brown Rice