Chicken Liver Pate
Over a year ago
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Ingredients
- 1lb (450g) Chicken livers
- 1lb (450g) Streaky bacon - chopped
- 1lb (450g) Finely chopped onion
- 4 Fat cloves of garlic - crushed
- 4 Tbsp Brandy - optional
- 1lb (450g) Butter
- To taste Salt and black pepper. freshly milled
Accompaniment
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Method
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1
Place all the ingredients into a large casserole and mix well. Cover and cook slowly in the oven for 2 hours at 300F / 150C / Mark 2. Blend in a liquidizer or with a stick blender (taking care not to splash as this needs to be done while mixture is still quite hot) until smooth, then pour into a pate dish or individual ramekins. Leave until set. The butter will rise to the top to form a layer. Serve with slices of Toast and cherry tomatoes. Serves 8 - 10 people.
Once cooled and set I seal some of the ramekins with cling film and freeze, I have found it will keep for about a month in the freezer, thaw overnight in fridge.
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