Chicken liver & thyme pate

Ingredients

4	Eggs, 2x whole plus 2x yolks
700 g	Chicken livers, trimmed (Main)
4 sprigs	Fresh thyme, roughly chopped
400 ml	White wine
150 ml	White wine vinegar
1	Shallot
1 piece	Butter, (knob)
4	Garlic cloves, diced
1 pinch	Salt, (large)
1 pinch	Soft brown sugar
1550 g	Streaky bacon, sliced thinly (Main)

Directions

1. Pre heated oven to 140 degC
2. Heat a medium-sized pot to medium heat, add butter and cook until golden.
3. Add shallot, garlic and thyme and saute until translucent.
4. Add the brown sugar and caramelise.
5. Add white wine and vinegar and reduce to 150ml and strain.
6. While waiting for the reduction, lightly oil or butter your terrine mould and line with the streaky bacon.
7. Let it drape over the side so it does not fall back into the mould.
8. Now put your livers, eggs, reduction and salt into a liquidiser and liquidise.
9. Strain into the terrine mould, tap on to the bench to release air bubbles and leave to sit for 10 minutes, tapping every now and again.
10. Place the mould into a roasting tray and pour boiling water into the tray until half way up the terrine mould.
11. Cook at 140 degC for 10 minutes. Lay some bacon on top of the exposed pate and cook for another 30-40 minutes at 140 degC.
12. 8 Take out of the oven and rest at room temperature for ½hour then set in the fridge overnight.
13. Turn out the next day and enjoy.