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http://www.lifestylefood.com.au/recipes/15265/chicken-liver-pate

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Chicken Liver Pate

This recipe comes from my good friend, Deirdre. We are both foodies and love to experiment. This Pate is quick and easy to make and only takes about 10 minutes to put together.

Ingredients

Method

  • 1.

    Saute the onion, garlic and bacon in 50gm butter until softened. Put aside in food processor. Then saute the livers in the remaining butter. Cook over medium heat for a few minutes until the livers until just cooked (they should be still a little pink inside (Do not overcook or the pate will be dry)

  • 2.

    Place liver mixture in a food processor.

  • 3.

    Add the brandy to the fry pan and flame to cook off the alcohol - If using a gas cook top, tilt the fry pan and light the brandy, allow the flame to die off.

  • 4.

    Add the cream and swirl it around to loosen all the scrumptious tasty bits on the pan. Place in the food processor with the liver mixture along with the thyme, and peppercorns. Process until desired consistency.

  • 5.

    Season with salt and pepper to taste and pour into pate pots.

  • 6.

    Optional: Top with the extra melted butter and refrigerate overnight.

  • 7.

    I never need to add the melted butter for the top as it always gets eaten straight away!

Notes

I use the green peppercorns that are in a brine - canned at the supermarkets.

My girlfriend and I get together every now and then and have a 'gobble and guzzle' cooking afternoon. We try recipes that we always wanted to cook but were too afraid to. The aim is to cook something that we have never cooked before and we test it. We criticize the recipe if needed and we discuss what we can do to make it better.

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Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Chicken Liver Pate.

 
 

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Posted by Chrissy16Report
The picture is of a 3/4 cup capacity and I made four of them.
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