Chicken Liver Pate
Ingredients
- 1 tub chicken livers (8oz)
- 1 dollop double cream
- 1 clove garlic
- 1 slice brown bread crumbs
- knob of butter
- dash of brandy
- salt and pepper
- chopped fresh parsley
Instructions
Cut the livers into small pieces and remove any white/connective tissue. Fry the liver gently in butter for about 5 min. Process the liver with the herbs, garlic, brandy and cream until as smooth as you like. Add bread crumbs only if the pate is very liquid. Spoon into small dishes, pour on clarified butter and refrigerate for at least 4hr. The addition of onion, bacon, different herbs, more garlic, feta cheese or mushrooms can provide various different versions.
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