Quick Liver Pate
|Recipe Supplied by: Jenny Webb|
Serves: 4 People
2 rashers bacon, rinds removed and roughly chopped
225g chicken livers, washed and chopped
1 clove garlic peeled and crushed
125g butter cut into pieces
1 tblespns dried mixed herbs
2 tblspns cream ( single or double)
4 sprigs of parsley
Place the bacon in a medium sized oven-proof bowl , cover with a well fitting lid or cling wrap and cook for 1 minute.
Stir in the chicken livers, garlic, butter, and herbs. Re-cover dis and cook for 5 minutes. Stirring halfway through cooking time.
Add the cream and blend in a liquidiser until smooth - but not to a puree - the flavour is better if if it 'chunkier
Divide the mixture between four ramekin dishes and chill for two hours.
Garnish with parsley and serve with toast and butter.
Note. This can be frozen without the parsley garnish for up to one month if well wrapped
Recipe uses a 700 watt oven
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