Chicken Liver Pate

A few weeks back I tried my hand at making Chicken Liver Pate. Despite being really cheap and easy to make, it came out really well and was flattened instantly by digs mates. I have since made it again and urge anyone to have ago.

PREP:

• Chicken Livers and some Bacon
• Chopped Onion, Carrots, Leeks, Chilli, Garlic and Ginger
• Pinches of ground Nutmeg and Cumin
• a herb or two- Rosemary, Thyme or Marjoram
• a gulp of Port
• Cream
• Butter

And ACTION: Sweat of all the Veg, garlic, ginger, nutmeg, cumin, herbs and chilli in some butter-really reduce it down until it is sweet and mushy. Remove the onion mix from the pan, and throw the bacon into the pan, allowing that to brown. Just before it browns add the chicken livers. Once browned, glug a good splash of the port into the pan, getting all those brown bits off the bottom of the pan.

Put all the ingredients into a magi mix (or blender) and blend it down until it is a paste. Add enough cream to loosen it a bit so that it is not too stodgy. Place the Pate into dish of any sort. Now using melted clarified Butter ( melt butter in microwave and allow to stand for a while, all the clarified butter will be at the top and the white stuff will be at the bottom) pour over the Pate covering the whole surface, this seals the Pate and keeps it fresh. Set in the fridge for about an hour and there you have it. ENJOY!