Chicken Liver Pate
Over a year ago
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Ingredients
- 250g Trimmed Chicken livers
- 125g softened butter
- 1 large shallot chopped
- 3 rashers bacon chopped
- 3 pork sausages skinned
- 3 Bay leaves
- salt & pepper
- 1 tsp cinnamon
- pinch ginger
- pinch nutmeg
- 1 tsp brown sugar
- 4 Tbls brandy
- 2 thick slices bread
- 125ml single cream
Accompaniment
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Description
Recipe of John Tovey's
Method
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1
Chicken liver pate - John Tovey
Ingredients
• 250g Trimmed chicken livers
• 125g Softened butter
• 1 Large shallot sliced
• 3 rashers of bacon, chopped
• 3 pork sausages, skinned
• 1 Garlic clove (crushed)
• 3 bay leaves
• Salt and Pepper
• 1 tsp cinnamon
• Pinch of ginger
• Pinch of nutmeg
• 5ml brown sugar
• 4 tbsp Brandy
• 125ml single Cream
• 2 thick slices bread
Method:
Melt butter, fry bacon, sausage meat, onion and garlic until softened. Season the livers and add them to the pan with the other ingredients. (except brandy, cream and bread). Fry until firm but still pink in the middle (15 to 20 minutes). Leave to cool. Remove bay leaves. Meanwhile soften bread in a little water, squeeze out the excess liquid and add bread to ingredients in the pan with the brandy. Blend all together till smooth.
Fold in cream, lightly beaten or plain yoghurt.
Fill into containers and cover with melted (clarified) butter.
Cover with clarified butter and leave to set in fridge.
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