Chicken Liver Pate
Chicken Liver Pate is a classic French recipe that is suitable for all kind of breads and very tasty too. This pate can be kept well for more than a week if it is stored properly.
- 100g of butter - 200g of rind less back bacon, chopped - 2 number of garlic, crushed - 1 number of chopped onion - 500g of chopped chicken liver - 2 numbers of thyme sprigs - 2 number of parsley sprigs - 200g of chopped button mushrooms - 100ml of dry sherry - 100ml double cream - 1 teaspoon of lemon juice - Salt and pepper for taste - Some watercress sprigs for garnishing
- Melt the butter in a saucepan. - Put the bacon, garlic and onions and sauté it for about 3 minutes. - Put the chicken liver and cook it for 5 minutes. - Season the mixture with salt and pepper and put the mushrooms and the herbs. - Add the sherry and cook until the liquid is evaporated. - Leave it to cool and blend all the cooked ingredient into the food processor or blender until it become smooth. - Put the lemon juice and the double cream and mix it. - Spoon the pate into a greased oven proof dish. - Cover with a lid and stand the dish in a roasting tin filed with 2.5cm or 1 inches of water. Bake in a preheated oven on 150°C or 300°F or gas mark number 2. - Bake it for 2 to 2 ˝ hours. - After the pate is cooked, leave to cool then cover and chill until required. - Garnish with the watercress sprigs
- Great to eat with bread as a spread. - To make the pate’s shelf life longer, seal it with a layer of clarified butter or lard on top.
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