Mary Berry makes Pate' | How to make Liver Pate' | Potters Pate' | Good Afternoon | 1976

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

brandy

🥗Healthier: white grape juice

💰Cheaper: apple cider

White grape juice provides sweetness without alcohol

Welcome viewers and introduce the dish, Potter's Patty.

Discuss the difference between pate and terrine.

Mention that the dish is made from few ingredients: liver and sausage meat.

State the quantities: 8 ounces of sausage meat and 8 ounces of chicken livers, along with a large onion.

Demonstrate mincing the onion using a portable mincer with a bag over it to avoid tears.

Mash the sausage meat and minced onion together before adding the liver.

Add the chicken livers to the mixture, ensuring to remove any attached heart or fat.

Season the mixture with 1 teaspoon of salt, 1/4 teaspoon of black pepper, and minced garlic.

Add about a tablespoon of chopped parsley to the mixture.

Line a greased one-pound tin with streaky rashers of bacon for moisture.

Pour the liver and sausage mixture into the lined tin, filling it to the top.

Cover the tin with foil and place it in a larger tin filled halfway with warm water to keep it moist during cooking.

Bake in the oven at 325°F (gas mark 3) for between 1 hour and 1 hour and 30 minutes.

After baking, remove from the oven and press down with a piece of wood to compact the mixture.

Let the patty cool completely before turning it out of the tin.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens