Nos Kilo Brazilian Mince. KZ Luxor.
1 x Kilo Chicken Livers. Anywhere.
6 Smoked Bacon slices. Turner & George UK.
2" Spanish Chorizo. Lidl's UK.
Onions.
Spring Onions.
Fresh Mushrooms.
Dried Porchini Mushrooms steeped in white wine. Little Italy EC1.
6 cloves Garlic.
Herbs.
Fresh Bay Leaves. Parsley, Oregano.
Sea Salt ground Black Pepper.
3 x Hard Boiled Eggs.
No name local Brandy.
White Sherherazade Wine.
1x btl Red Obelisk.
Method:
Consume 1 x Glass Red Obelisk.
Roughly chop up all the liver and with the mince marinade for 24 hrs in Brandy & Wine.
Adding fresh Thyme & Oregano to the marinade.
Roughly dice the onions & garlic.
Consume I glass chilled Obelisk.
Stretch out the bacon with a knife back.
Fry off in butter Onions garlic and chorizo add to marinade.
Chuck anything else into marinade that looks tasty, bits of pig's eat, old bits of smoked pork ect.
Add the mushrooms.
Consume another glass of chilled Obelisk.
Put everything in the blender and whizz-up to your chosen consistency.
Layer the base of the terrain with bacon strips.
Pour in the pâté mix.
Layer the top with bacon slices.
Chill for I hour, cover foil then place in 180oC oven and in a bain-marie 1.5 hour.
Cool and place sliced Eggs on top with parsley.
Place any heavy weight on top compress and pour off the extra jus in one's ongoing soup pot.
Cover with clarified butter and chill for 2 days.
Eat with warm toast & red or white wine..
Such a simple but very tasty dish, it takes no time at all and if one forgets an ingredient just blame the wine....Enjoy...
![Cool 8)](./images/smilies/cool.png)
Ps: And one can stuff your stuffed pidgin where the 'Sun don't shine, mind you! if your talking Ortolan then we are into sublime if illegal
'Epicurean heaven...
Oh! Ortolan ? = https://en.wikipedia.org/wiki/Ortolan_bunting