Chicken liver pate
Chicken liver pate can be served on toast or biscuits, with drinks or, set in small individual containers, it is a perfect first course for a dinner party.
- 45 mins cooking
- Serves 6
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Ingredients
Chicken liver pate
- 500 gram chicken livers
- 125 gram butter
- 1 large onion
- 1/2 teaspoon thyme
- 1 bay leaf
- 6 rashers bacon
- 3 tablespoon port
- 3 tablespoon dry sherry
- 1 tablespoon brandy
- salt
- pepper
- 125 millilitre (1/2 cup) cream
- 125 gram mushrooms
- 60 gram butter, extra
- extra bay leaves
Method
Chicken liver pate
- 1Heat butter in pan, add finely chopped onion, thyme, bay leaf and finely chopped bacon. Saute slowly until very tender but not brown. Add cleaned livers, which have been soaked in salted water for 1 hour, then drained; simmer 7 minutes or until cooked.
- 2Put cooked mixture and butter from pan into blender. Add brandy, port, sherry, salt, pepper, cream and finely chopped mushrooms to pan. Stir to combine, bring to boil, simmer gently uncovered until sauce has reduced by half. Pour sauce into blender, blend both together until smooth.
- 3Push mixture through coarse sieve. Place in individual dishes. Refrigerate until firm.
- 4Put extra butter in saucepan, melt over gentle heat until white sediment comes to top; skim off white sediment only. Place a bay leaf on top of each pate, pour the clarified butter over to cover top of pate; refrigerate until set.
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