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Kick the evening off with a bottle of your best bubbly and let the tasting begin!
 

Chicken liver pate

A refreshing dish to whet your appetite.
 
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Recipe from: 3 june 2010
Preparation time: 5 mins
Cooking time: 15 mins
 
 

Ingredients

 
  • 500
    g
    chicken livers, trimmed and cut in half
  • 60
    ml
    double cream
  • 220
    g
    butter
  • 1
    onion, chopped
  • 1
    cloves
    garlic, crushed
  • 1
    tsp
    freshly chopped thyme
  • 60
    ml
    brandy
  • 20
    ml
    port
  • Sea salt and freshly ground black pepper
Servings: Change Serving
 
 

Method

 
Melt 110g of the butter in a pan over a medium heat, then add the onion and fry until softened, but not coloured.

Add the garlic and chicken livers and fry the livers until golden-brown all over and cooked through.

Add the brandy and the port and season well with salt and freshly ground black pepper.

Place the liver mixture and the cream into a food processor and blend until smooth, season to taste, with salt and freshly ground black pepper.

Transfer the pâté into a serving ramekin or small dish and allow to cool.

Melt the remaining butter in a clean pan, skim off the froth and pour the butter over the pâté.

Transfer to the fridge to chill, then serve from the ramekin when ready.
 

Read more on: poultry
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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