Method
Line a 2lb (900g) loaf tin with foil and grease lightly. Process the livers,
steak and pork, turn into a large bowl and mix with the herbs, seasoning, egg
and the sherry. Line the loaf tin with bacon and fill with the mixture. Cover
with foil and stand in the small roasting tin half filled with boiling
water.
ROASTING OVEN: with the grid shelf on the floor of the oven and the cold
plain shelf on the second set of runners, cook for about 1 3/4 hours.
BAKING OVEN: hang the tin on the third set of runners and cook for about 1
3/4 hours.
Leave to cool in the tin and chill well before turning out.
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Ingredients
100g chicken livers
225g pigs liver
100g braising steak
350g belly of pork
2 cloves garlic, crushed
1 tablespoon chopped fresh mixed herbs or 1 teaspoon dried herbs
salt and freshly ground black pepper
1/4 teaspoon ground mace
1 small egg, beaten
1 tablespoon sherry
175g thin rashers of streaky bacon, rinded
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