ingredients
makes 1 pound
8 slices rindless streaky bacon
7 ounce chicken breasts
9 ounce chicken livers
1 onion, chopped
1 garlic clove, crushed
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 tsp anchovy extract
1 tsp ground mace
1 tbsp chopped fresh oregano
1 cup fresh white breadcrumbs
1 egg
2 tbsp brandy
2/3 cup chicken stock
2 tsp gelatine
to garnish
strips of pimento and black olives
method
1. Preheat the oven to 160°C/325°F. Press the bacon slices flat with a knife to stretch them slightly. Line the base and sides of each dish with bacon and neatly trim any excess off the edges.
2. Place the chicken breasts and livers, onion and garlic into a food processor. Process until smooth. Add the salt, pepper, anchovy extract, mace, oregano, breadcrumbs, egg and brandy. Process until smooth.
3. Divide the mixture between the dishes. Cover the dishes with a double thickness of foil and stand them in a roasting tin. Add enough hot water to come halfway up the sides of the tin.
4. Bake in the centre of the oven for 1 hour or until firm. Remove the foil to release the steam. Place a weight on top of each dish to flatten until cool.
5. Pour the juices from each dish into a measuring jug and make up to 2/3 cup with chicken stock. Heat in a pan until boiling. Blend the gelatine with 2 tbsp water and pour into the stock, stirring. Allow to cool.
6. Garnish the pate when cold, then spoon the gelatine mixture over the top. Chill until set. Cover with clear film.
