Pate

600g chicken liver (if buy still attached then need to buy 1kg)
1 tub of thickened cream (300ml)
200-300g bacon (used 150g this time plus another 90g to cover..so altogether 240g..felt like not enough...as the slices are thicker..)
(ask the Deli people to slice them thinly..less time when processing them later, leave about 5-6 rashers to cover, 1 rasher can cover 2 ramekins... the rest cut into strips)
4-5 cloves of garlic (sliced)
1 onion (diced)
3-4 caps full of brandy
3-4 bay leaves
salt pepper sugar

wash the liver...drain it..

pop some butter, garlic, onion in a pan then the liver, bay leaves, brandy, salt pepper..(not too much salt as bacon is salty as is)

when cooked take off heat..take the bay leaves out..

cook the bacon in a seperate pan..can use 1 pan for liver and bacon if wanted to..I like to seperate them..easier to estimate and mix later..

pop the bacon, liver combination into the food processor, add the thickened cream process until fine..takes awhile..about 20 minutes?? there should be no bits of bacon or onion left..it should be smooth like a milk shake..and conistency of cake mix ..not too thick and not too thin


Baking:
spoon the mixture into ramekins will make about 10 ramekins..sprinkle some peppercorns on and cover the top of the ramekins with left over bacon rashers then cover again with foil..

into the oven 180C for 45 minutes..need to sit the ramekins in a deep tray of water so the pate dont dry out..

***when done can eat straight away and the rest into the freezer to eat later..I just bring one down when needed and defrost over night in the fridge ready for breakfast the next morning...

***cant remember how much cream..need to see..trial and error..if too thin pate will be wet... too thick pate will be hard...so just estimate..I think I used 2/3 of a 300ml tub last time..