Chicken Liver And Wild Mushroom Paté

Ingredients.

2KG of fresh chicken liver( cleaned).
1KG onion.
500GR sauted wildmushrooms (in season).
80GR peeled garlic.
30 GR sage.
30GR chopped fresh rosemary.
30GR chopped fresh parsley.
60GR spring onions (cleand).
2tbsp mustard.
500GR bacon/chickin ham.
2tbsp lee&perrins sauce.
1 chicken stock cube.
1orange.
4 Fresh medium eggs.
1pkt of cream(tikvesli).
2shots of brandy
CUP of red wine
salt and pepper to taste.

Method

Put on medium pan and bring to medium heat,add120gr butter and 30gr of olive oil,heat untill a blue haze appers.
Put in the crushed garlic and medium chopped onionin and sweat without colour,add the cleand chicken liverand and herbs.
Wash the orange fine chop,add to the liver,add the cup of red wine bring to the boil and simmer until it becomes dry.
Use a hand blender and puree set aside and cool/ Take a oven proof dish,brush the insides and cover with strech film make sure that there is anough hanging over the sides to fold over the top.
Line the inside of the dish with bacon/chicken ham,overlapping the edges.
Add to the cool pate mix the eggs and cream,mix in well.
With a large serving spoon layer the mix at the bottem of the layerd pate dish.
Add a layer of mushroom then pate then spring onions and so on untill you fill the dish.
Wrap the bacon/chicken ham then the streach film over the top put the lid on .
Put the dish in to another dish and fill with hot water untill half way up., put in a pre heated oven at.350f/180cfor 1 1/2 hours
Put a clean knife into the center of the pate if it comes out warm its ready,take out and rest.
Place a sheet of tin foil coverd card board on top of the pate and refridgerate over night with the tins waighing down pate.
Take out the pate and slice as needed.