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Chicken Liver Paté
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We think this is a wonderful light snack or starter to serve to guests ... although it is incredibly simple to make, it really looks as though you've spent an awfully long time in the kitchen preparing a sophisicated dish - and the taste is divine!
Ingredients
500g Free Range Chicken Livers
1 clove of garlic
2 rashers of bacon
50g butter
1 onion or three or four shallots
Chopped parsley
3 bay leaves
3 tablespoons of sherry
150g clarified butter
3 Bay Leaves
Method
Removethe middles of the chicken livers - turn them over and take off the sinew, and then set them aside. Fry the chopped bacon and onion or shallots for one minute, then then add the crushed garlic. Fry until the onions or shallots are golden. Add 50g of butter and then toss in the chopped livers. Briefly stir and fry for another ten minutes. Add the parsley and seasoning, with the sherry. Fresh sea salt and ground black pepper finish the seasoning.
Remove from the heat and let it cool for a short while. Then take the mixture and blend it until smooth and creamy. Spoon into a rustic style bowl, spread and flatten. Lay bay leaves on top decoratively and then pour over the clarified butter. Set aside in the fridge until chilled and when required, serve with hot toast or crackers. Delicious!!
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