Yummy, Yummy! There are two variations of this – one with mushrooms and one with bacon. The mushroom is a much earthier flavour, where the bacon gives a more velvety texture.
Ingredients
- 75g onion, finely chopped
- 1 sm clove garlic, finely chopped
- 1 rasher bacon, or 100g mushrooms finely chopped
- 125 gm softened butter
- 1kg cleaned chicken livers
- 2 T brandy
- 1 tsp thyme
- 1 T pouring cream or chicken stock
Clean livers & chop roughly.Sauté onion, garlic, bacon & mushrooms (if using).Remove from pan & drain well.Using drained butter & remaining butter, sauté livers in batches until golden outside but still soft & pink inside.Return all cooked ingredients to pan, increase heat & add brandy. Ignite & roll pan to spread flames.Season with salt & pepper & add thyme.Blitz in food processor using a little cream to loosen.Press into small pots & cover with clarified butter. Cover & chill. Will keep 2-3 days in the refrigerator
Chicken Liver Pate
- Food Processor
- 75 grams onion (finely chopped)
- 1 small clove garlic (finely chopped)
- 1 rasher bacon ( or 100 grams mushrooms finely chopped)
- 125 grams softened butter
- 1 kg cleaned chicken livers
- 1 teaspoon thyme
- 1 tablespoon pouring cream ( or chicken stock)
- Clean livers and chop roughly.
- Sauté onion, garlic, bacon and mushrooms (if using).
- Remove from pan and drain well.
- Using drained butter and remaining butter, sauté livers in batches until golden outside but still soft and pink inside.
- Return all cooked ingredients to pan and increase heat. Ignite & roll pan to spread flames.
- Season with salt and pepper and add thyme.
- Blitz in food processor using a little cream to loosen.
- Press into small pots and cover with clarified butter. Cover and chill. Will keep 2-3 days in the refrigerator.
The surface of the pate will oxidise with contact with the air. If you want to prevent this, pour melted ghee over the top, remove prior to serving.
