Chicken Liver PateThis is a lovely rich chicken liver pate which is so delicious and is one you can make at home very easily.
It will keep for a few days in the refrigerator and also needs a few days to mature so you can plan ahead and make it before you need it. If you can get free range chicken liver these will give you a better flavour, but if not don't worry it will be good anyway.
• 2 tablespoons of Madeira. Port or Brandy • 2 tablespoons white wine • 1 crumbled bay leaf • 1/2 clove garlic crushed or 1oz chopped onion • 2oz (50gm) firm bread soaked in a little milk • 4oz (110gm) cooked ham • 8oz (225gm) quality pork sausage meat • 3oz (75gm) streaky bacon with the rind removed
• Place the liver in a basin with the wine and the Madeira ( or port or brandy)the bay leaf and the onion or garlic. Leave to marinate for 2 hours. • Remove the bread from the milk and squeeze dry. • Now take all but 3 of the livers, and together with the bread, the ham and sausage meat, put through a fine mincer. • Mix thoroughly and gradually add the rest of the wine marinade. The mixture will be fairly soft. • Take a heavy knife and stretch the streaky bacon as thinly as possible. • Line a 1 1/2 pint oven-proof dish with the bacon rashes, allowing the rashes to extend over the rim of the dish. • Place half the liver mixture over the bottom of the dish. • Take the remaining chicken livers and cut them in half. • Place them on top of the liver mixture. • Now place the remainder of the liver mixture on the top of the chicken livers. • Fold the bacon rashes over the surface. • Cover with a lid or tin foil. • Stand the dish in a baking tin filled with hot water which comes half way up the dish.
This is so delicious you will fall madly in love with this one!
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