Camden New Journal - Reciepe for Chicken PâtéBy Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 5th August 2008

Clare Latimer's recipe for
Chicken Pâté

Chicken Pâté
We do not make nearly enough pâtés these days. They are so delicious for picnics or simple dishes at home. The ingredients look quite a palaver but once they have been gathered together it is very simple and the result is splendid.
If you can’t get English veal then buy Dutch. But please do ask for British as the more people who ask the more it will raise the issue

Ingredients
Serves 6 - 8
1 large chicken breast, or 2 medium, skin removed
2 - 4 chicken livers
1 tbsp brandy
300g pork belly, minced
200g English veal, minced
Grated rind 1 lemon
1 small red onion, peeled and chopped finely
1 large clove garlic, peeled and crushed
Little fresh Thyme and parsley mixed
1 egg
3 tbsp red wine, optional
Salt and freshly ground black pepper
6 rashers streaky bacon, rind removed
2 bay leaves
Few whole black pepper corns

Method
Put the chicken breasts into a flat dish with the brandy. Cover and leave in the fridge for two hours turning once.
Mix the rest of the ingredients together – except the rashers of bacon, bay leaves and whole peppercorns – in a bowl.
Add the juice from the chicken breasts and stir again. Cut the chicken breasts into about 1 cm slices.
Preheat the oven 170C 325F Gas 3. Line a 1-litre size terrine dish or bread tin with the rashers of bacon. Put in one third of the meat mixture and then lay some chicken strips on top. Repeat twice more until all meats are used, ending with the minced meat. Press well as you go. Arrange the bay leaves and some whole peppercorns on the top and cover with foil. Stand in a roasting tin and then pour in hot water to about half way up the terrine dish. Cook in the oven for 11/2 to 2 hours or until the mixture is shrinking away from the sides.
Remove from the water and leave to cool. When cold, cover with lid or cling film and keep in the fridge until ready to serve.

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