Chicken Liver & Garlic Pate

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Chicken Liver & Garlic Pate

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Resurrect a classic with our easy take on this delicious starter.

Ingredients

  • 500g chicken livers
  • 50g unsalted butter
  • 1 onion, finely chopped
  • 2 rashers of streaky bacon, chopped
  • 1 clove garlic, chopped
  • 2 tbsp parsley, chopped
  • 3 tbsp sherry
  • Dash brandy or whisky
  • 2 bay leaves
  • 1/2 tsp fresh thyme
  • 150g clarified butter

Instructions

  1. Clean the livers, take out the centre and cut off any loose sinews.
  2. Melt the butter and ry the rashers and onion in a pan over a medium heat until the bacon is cooked and the onion is translucent. Add the garlic, sherry, brandy and herbs. Pop in the livers and cook for 5-6 minutes, until the livers are barely pink in the middle.
  3. Remove the bay leaf and blend the mixture in a food processor until smooth. Pour the clarified butter on top and allow to cool for about an hour (you can place the dish covered in cling film in the fridge for around 30 minutes instead if you want to serve immediately).
  4. Serve with crackers or hot toast!
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