chicken liver pate

Chicken Livr Pate

I always believe that I can cook anything. I would just need to go round it a few times in order to cook it right.

Like cooking "Chicken Liver Pate" - it seemed to be difficult at first, then when you get to cook it a few times. You will learn how to cook it.

Anyway, I like mine served with Melba Toast or French Baguette.

Find below a simple recipe by Angela Griffin (from BBC food)

Ingredients

220g/8oz butter
1 onion, chopped
1 garlic clove, crushed
450g/1lb chicken livers, trimmed and cut in half
1 tbsp brandy
1 tsp mustard powder
salt and freshly ground black pepper
1 bay leaf, to garnish
2-3 fresh cranberries, to garnish


Preparation

1. Melt 110g/4oz of the butter in a pan over a medium heat, then add the onion and fry until softened, but not coloured.

2. Add the garlic and chicken livers and fry the livers until golden-brown all over and cooked through. Add the brandy and mustard powder and season well with salt and freshly ground black pepper.

3. Place the liver mixture and 55g/2oz of the remaining butter into a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper.

4. Transfer the pâté into a serving ramekin or small dish and decorate with a couple of cranberries and a bay leaf.

5. Melt the remaining 55g/2oz of 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.