Wednesday, 24 August 2011
This is just the easiest chicken liver pate ever - and it tastes divine!
Take 1 kilo of chicken livers, 2 chopped onions, 1 punnet of mushrooms and cook together with a small amount of butter and olive oil in a large pot. When livers are cooked through season to taste with salt and pepper, Tabasco sauce and brandy. let cool and then transfer to a food processor or liquidiser. Add cream or creme fraise - you can add more after processing - and proce3ss to the desired consistency. Add more cream or cream fraise now and put into small pots. It will keep in the fridge for 3 days or freezes well.
This can be used on its own or added to other dishes to improve and change the flavour - my favourite is chicken fried in olive oil and butter - then the pate added to make a thick and tasty sauce - ideal served with a fresh vegetable and a baked potato.