Chicken Liver and Bacon Pate - Quick & Moreish
Over a year ago
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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
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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
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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.
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