Chicken Liver Pate
|Recipe Supplied by: Microwave Technologies Association|
Serves: 4 People
|2 bacon rashers, rinds removed, and roughly chopped|
225g Chicken livers, washed and roughly chopped
1 garlic clove, peeled and crushed (optional)
1 small onion, finely chopped
1 tblespn dried mixed herbs
freshly ground pepper
2 tblspns dry sherry, brandy or apple juice
1 tblspn single cream
Put the bacon into a medium sized microwave proof bowl. Cook on HIGH power for 1 minute, until softened.
Stir in the chicken livers, garlic, onion, half the butter, herbs and pepper. Cover dish and cook on HIGH power for 5 minutes, stirring half way through cooking time.
Stir in the sherry and cream.
Place the mixture into a liquidizer, blend for 1 2 minutes until fairly smooth. Put mixture into a large dish.
Place remaining butter into a small microwave proof dish, microwave on HIGH power for 15 30 seconds until melted.
Pour the melted butter over the pate. Allow to cool, then chill for 1 2 hours before serving.
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