Chicken Liver Pate

Ingredients:

100 g Salted Butter

300 g Chicken Livers cut up small

3 Shallots

100 g Chopped Smoked Bacon

150 ml Red Wine

Salt and Pepper to taste

Pinch of Paprika

Method.

Chop the Shallots fine and sweat in the butter. The butter does seem a lot but you need that for the
Pate to set properly.

Once the Shallots are soft and translucent add the Bacon and Livers. Sauté all together for 5
minutes.

Add the Wine and the seasoning. Turn the heat down to low and simmer covered for 10 minutes.
Remove the lid and simmer for another 15 minutes till most of the liquid has evaporated.

Leave it to cool slightly then blend with a hand held blender till smooth.

Set in a mould in the fridge till cold.

 

 

With permission of www.catering4kent.co.uk

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