YIELD: 2lbs. 8 portions
1 oz Butter
1 crushed Garlic clove
1/2 Spanish onion, 1/2″ dice
1 oz Chicken livers, chopped
2 tablespoons Port Wine
1/2 litre 35% cream
8 oz Lamb chump, minced
2 lb Ground beef
2 tablespoons Rosemary
2 tablespoons Parsley
1 tablespoon Lemon zest
2 tablespoons Salt
1 tablespoon Pepper
Melt butter in a fry pan and sweat onions and garlic until soft. Add livers to pan and toss until livers have changed in color. Stir in port and cream remove from heat. In bowl combine livers, onions, garlic, port wine and cream with remaining ingredients and spread into a greased loaf pan. Cover tightly with tin foil. Place loaf pan in a deep hotel pan and pour enough water in hotel pan to come halfway up the loaf pan. Bake in oven at 400 F for 1-1/2 hrs. Remove loaf pan, DRAIN and cool. Place pate in walk-in for at least 6 hours with a weighted insert on top so pate holds form.