Chicken Liver and Bacon Pate - Quick & Moreish
Over a year ago
6,434 views
Ingredients
- 2 tubs Chicken Livers - chopped
- 180 grms Bacon - unsmoked and chopped
- 1 Large Onion - Chopped
- 100 grms Butter - Salted
- 2 tblsps Brandy
- 1 Clove Garlic or paste
- To taste black pepper. freshly milled
- To taste Salt
- ½ teasp Nutmeg - ground
- To saute Any oil
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
This is THE definite Christmas favourite in my family, but it's good any time. Only remember it is high fat and should be a treat, not a staple.
Method
-
1
In a large frying pan saute the chicken livers gently for about 15 mins. Add the bacon and carry on sauteing until the bacon is cooked and just going brown. Meanwhile saute the onion in another pan for about 25 - 30 mins or until soft and just colouring. Into a food processor put all the other ingredients. Nutmeg is essential - makes all the difference.
Once the meat and onions are cooked combine and then drain well on kitchen paper - a bit messy, but necessary. Be quick as need to retain heat. Put into processor where heat will melt the butter. Whizz to a puree. Does not look appertizing at this stage, but once poured out, left to set and topped with some more melted butter and a twist of lemon looks much more expensive than is and tastes fantastic!
Serve on toast.
Freezes extremely well.
Comments (0)