Chicken Liver Paté

I love having long lazy lunches on a Sunday. I don’t really enjoy a big, heavy meal for lunch, but prefer a sort of ‘continental’ mix that involves different breads, crackers, cheeses, salads and condiments.
This is the recipe I use to make the tastiest, quickest and easiest chicken liver paté for these lunches.
p.s. I only need to make it 30 minutes in advance!


CHICKEN LIVER PATE

250 g chicken livers (they usually come in tubs of this size)

1 medium-sized red onion

1 clove garlic

3 rashers rindless bacon

30 ml/2 Tablespoons butter

5 ml mixed herbs

5 ml chopped parsley

5ml dry mustard powder

3 teaspoons Worcestershire sauce

Tot of brandy or dry sherry (I use red wine when the others are not available)

2,5 ml Tabasco sauce

Salt to taste

2,5 ml Cayenne Pepper

10ml Lemon juice

extra 15 ml melted butter (for afterwards)

METHOD

Finely chop the bacon, livers, garlic and onions.

Fry in the butter for 6 – 8 minutes. Add the remaining ingredients (except the extra melted butter) and cook for an additional 3 minutes. Puree this mixture when cooked through and set aside to cool.

Put the pate into little bowls or ramekins, add a sprinkle of very fine lemon rind on top and cover with a little bit of the melted butter. Place in the fridge to set for 15 minutes.

Enjoy with various crackers and breads- serve with a wedge of lemon!

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