Chicken Liver Pate Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 400g Chicken Livers
100g Butter & some for covering.
4 large cloves of garlic
Splash of brandy (optional)
Salt and pepper to season
Bay leaves
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Directions: |
Directions:Cook the chicken livers in a knob of butter in a frying pan. Once the livers are cooked through this will take about 5 minutes set them to one side and melt the butter in the pan. Whilst the chicken livers are cooking take the garlic cloves and peel. Pop them into a food processor and pulse. Once the chicken livers are cooled and butter has melted and cooled a little add them to the food processor. Season to taste and add a slug of brandy(optional) and pulse. Divide the mixture between ramekins or small shallow dishes like tapas dishes. Take a new pan or wash the old one! Melt some butter dependant on your dish sizes. Once melted pour enough butter to cover the contents of the dish about .5cm deep. Pop a bay leave on top and place in the fridge to set.
Serve with toast (preferably thinly sliced granary bread) and with a fruit preserve of your choice. I like cranberry or a sweet chili and tomato chutney. |
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Personal
Notes: |
Personal
Notes: This recipe was given to me by my mother in law. It seems to be a winner with guests and easy to prepare in advance.
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