Coarse Country Pate

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  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 10 people
  • Course: Soups and starters

Can be made with these products:

Serves: 8-10
Preparation Time: 20 minutes plus cooling
Cooking Time: 1¼ Hours
Tools: Multi food grinder / K beater


  1. Preheat the oven to 170°C/325°F/Gas 3. Using the Mincer, fitted with the coarse mincing screen, mince the chicken livers, pork and kidney into the Kenwood Bowl.
  2. Using a rolling pin, flatten the bacon rashers, to make them thinner, then use to line a 1.1 litre (2 pint) ovenproof pâté dish, placing each rasher side by side, widthways across the dish, leaving the ends hanging over the side of the dish.
  3. Using the K Beater at speed 1, mix the minced meats with the onion, garlic, green peppercorns, sherry and egg. Season with salt and freshly ground black pepper.
  4. Spoon the mixture into the pâté dish. Fold over the bacon rashers, to cover the mixture. Cover with foil and bake for 1¼ hours. Leave to cool in the dish. Serve sliced with crusty bread or toast.


450g (1lb) chicken livers
675g (1½lb) boneless belly of pork, derinded and roughly chopped
1 lamb's kidney
225g (8oz) streaky bacon rashers
1 onion, finely chopped
2 cloves garlic, crushed
10ml (2 tsp) green peppercorns
30m (2 tbsp) sherry
1 egg
salt and freshly ground black pepper

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