Bacon & Chicken Liver Pate

• 125 g butter
• 250 g back bacon, derinded and chopped
• 4 cloves garlic, crushed
• 2 small onions, chopped
• 1 kg chicken liver, chopped
• 4 sprigs thyme
• 4 sprigs parsley
• 250 g button mushrooms, chopped
• 120 ml dry sherry
• 120 ml double cream
• 10 ml lemon juice

1. Melt the butter in a large pan.
2. Add the bacon, garlic and onion and cook gently for 3 minutes.
3. Stir in the chicken livers and cook for 5 minutes.
4. Season liberally with salt and pepper.
5. Stir in the herbs and mushrooms.
6. Add the sherry and cook until the liquid has evaporated.
7. Cool, then work in an electric blender until smooth.
8. Stir in the cream and lemon juice.
9. Spoon into a greased ovenproof dish.
10. Cover with a lid and stand in a roasting pan, containing water to a depth of 21/2cm.
11. Bake in a preheated cool oven 150u0b0C, 300u0b0F, Gas Mark 2 for 2 to 21/2 hours until cooked through.
12. Allow to cool.
13. Cover and chill until required.

butter, back bacon, garlic, onions, chicken, thyme, parsley, button mushrooms, sherry, cream, lemon juice

Taken from www.food.com/recipe/bacon-chicken-liver-pate-103515 (may not work)