This pate is delicately light and flavoursome with a smooth and exquisite texture. A decadent beginning to all occasions either as a starter or an entree.
Ingredients
- 500g chicken livers
- 2 tablespoon brandy
- 25g butter + 75g butter, cubed (divided)
- 150g short cut bacon, quartered
- 1 onion, peeled and halved
- ¼ teaspoon thyme
- 1 bay leaf
- 2 tablespoon port
- 80g cream
- 1 large handful parsley
- salt and pepper, to taste
Instructions
- Trim any fat and membrane from the chicken livers. Wash the trimmed livers under running water and pat dry with paper towels.
- Place livers and brandy into a bowl and marinate for 1½ hours. Drain.
- Place 25g butter, bacon, onion and thyme into TM bowl and chop 3 sec / speed 5. Add bay leaf and cook 5 mins / Varoma / speed 1 / Reverse / MC off.
- Add drained livers and cook 10 mins / Varoma / speed 1 / Reverse.
- Discard bay leaf.
- Add port, cream, parsley, 75g butter, salt and pepper and blend 30 sec / speed 9. Scrape down and repeat.
- Spoon the pâté into ramekins or a pâté pot and cover with plastic wrap, pressing it directly onto the surface of the pâté to prevent it from discolouring.
- Refrigerate prior to serving.
Notes
Pate is suitable for freezing.
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