Port and chicken liver pâté

Name: Port and chicken liver pâté
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 100.00 g butter; 450.00 g chicken livers chopped; 1.00 onion medium, chopped; 2.00 garlic cloves, crushed; 65.00 ml port; 65.00 ml cream; 15.00 ml fresh chives chopped; 60.00 ml peppercorns green, in brine, drained

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Poultry

By Food24 November 03 2009

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Ingredients (8)

100.00 g	butter
450.00 g	chicken livers — chopped
1.00	onion — medium, chopped
2.00	garlic — cloves, crushed
65.00 ml	port
65.00 ml	cream
15.00 ml	fresh chives — chopped
60.00 ml	peppercorns — green, in brine, drained

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Method:

Heat the butter in a large, heavy-based saucepan. Add the chicken livers, onion and garlic and stir-fry over medium heat until the chicken livers are done but still slightly pink inside. Add the port, bring to the boil and simmer rapidly for 5 minutes. Remove from the heat and cool slightly. Place in a food processor and process until smooth using the pulse action. Add the cream and process until everything has been mixed in. Spoon into a mixing bowl and add the chives and green peppercorns. Spoon into small ramekins and chill overnight. Serve with parsley toast.
Makes about 500 g.