Chicken liver pâté

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Poultry

By Food24 November 03 2009
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Ingredients (7)

175.00 g bacon — lean
250.00 g chicken livers
100.00 g butter — softened
25.00 ml port
3.00 eggs — white
salt
black pepper — freshly ground
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Method:

Remove rind from bacon and cut rashers into 2,5 cm lengths.
Place in food processor bowl together with chicken livers (remove fibres or discoloured flesh) and the butter, port and egg whites.
Add seasoning and process for 60 to 90 seconds or until mixture is smooth.
Turn the mixture into an ovenproof dish and place in a bain-marie.
Cook pâté in a moderate oven at 160 ºC for 45 minutes.
Allow to cool, then chill thoroughly.
To freeze, cover pâté when cold and freeze for up to two months.



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