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 125g butter 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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