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Brandied Chicken Liver Pate
Ingredients
- 500 gm chicken livers
- 1/3 c. brandy
- 125 gm butter
- 1 x onions, medium
- 2 slc bacon
- 2 clv garlic, crushed
- 1/3 c. cream
- 1/2 tsp thyme, minced salt, pepper
- 1 pch nutmeg
Directions
- Trim livers and place in a bowl with brandy; toss well to combine. Leave to marinate for 1-2 hrs. Drain well and reserve marinade.
- Chop onion and bacon.
- Heat 1/2 the butter in a pan, saute/fry onion, bacon and garlic 3 min. Add in livers and cook a further 2 min. Add in marinade to pan and cook a further 2 min. Remove from heat and puree mix in a blender or possibly food processor. Push through a fine sieve for a smoother finish.
- Place liver mix in a bowl and stir in remaining butter, cream, nutmeg, thyme and seasoning till well combined. Place in serving dish and chill overnight.
- Serve with Melba toast or possibly crackers.
- Serve with crackers or possibly as an entree with cumberland sauce.
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