Thursday, September 16, 2010

Chicken Liver Pate

500g chicken livers, trimmed of the sinew bits.
250 g butter
1/2 onion finely diced
clove of garlic
fresh thyme but dry is ok, also substitute sage or a little rosemary.
alcohol - 60ml I used Galway Port and Bacardi, that's what I had. I have used a Japanese vodka and that was ok too.
1/2 cup cream.

Saute onion and garlic in the butter until soft then add the livers and cook gently. When cooked turn the heat up a little and add the alcohol and cook until alcohol "cooks" off.
Add thyme and allow to cool a little before processing until smooth. My blender worked well. Add cream and blend again.
Pour into dishes, cover with cling plastic and refrigerate.
the original recipe is only 125g of butter, much better with 25o. Also, I used organic free range livers the first time and I must say that was the best ever flavoursome one I made!

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