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Chicken & Pork Pate

Published Tuesday, 18 November, 2014 by Cocktailqueen



  • 3-chicken breast without skin
  • 100g-chicken livers
  • 180g-pork mince
  • 1tsp-salt
  • 2tsp-black pepper
  • zest of 1 lemon
  • zest of 1 lime
  • 2-shallots or 1/4 red onion chopped finely
  • 50g-pistachios crushed
  • 20slices-streaky bacon


1.Preheat your oven (180c/gas mark 4).

2.Cut the breasts into large chunks (set aside).

3.Mix chicken livers, zest, shallots/onions and pistachios into the pork mince, season with the salt and pepper.

4.Line a loaf tin with the bacon, leaving enough overhanging to cover chicken & pork pate.

5.Press the mince mix and the chicken pieces in to the loaf tin and cover with the bacon.

6.Put the loaf tin into a roasting tin filled with enough water to reach half way up the side of the loaf tin (as though the loaf tin was in a bath).

7.Bake in the oven (1hr15mins).

8.When done, allow to cool overnight in the fridge.


serve with toast & salad


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