Port and chicken liver pâté

Recipe from: 10/26/2000 12:00:00 AM
Ingredients 8
Servings 0
Time

Ingredients

  • 100
    g
    butter
  • 450
    g
    chicken livers, chopped
  • 1
    medium onion, chopped
  • 2
    cloves garlic, crushed
  • 65
    ml
    port
  • 65
    ml
    cream
  • 15
    ml
    chopped chives
  • 60
    ml
    green peppercorns in brine, drained
 

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.
 

Read more on: poultry
 

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