Tuesday, 16 March 2010

         Chicken Liver Pate

         500g chicken livers
         1 clove garlic, peeled and
         2 rashers bacon, chopped
         1 onion, finely chopped
         2 tbsp chopped parsley
         3 tbsp sherry
         3 bay leaves
         150g clarified butter
         Salt and pepper     

  1. Place a large frying pan onto a medium heat and allow to warm .  Add the chopped bacon. Fry it for 1 minute, stirring occasionally .  Add the onions and garlic, fry for a further 2 minutes.  Add the  butter and stir in.

    Add the livers and stir them in.  Fry for 7-10 minutes, tossing occasionally.

  2. Then add  the parsley and sherry, season with salt and pepper.  Remove immediately from the heat.

    Spoon the mixture into a blender and cover with the lid. Switch it to pulse and pulse a few times. Remove the lid, pushing the contents down with a spoon. Then blend until smooth.

    Now spoon the chicken liver pate into a bowl, smooth until it's flat and even. Lay the bay leaves on top. Then slowly pour the clarified butter over. Cover with cling film and set aside to cool for at least 1 hour and serve straight from the fridge.  Any left-over pate will last for 2 days if refrigerated.

  3. Serve the pate with Melba toast.

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