Saturday, June 07, 2008

Foolproof No Bake Chicken Liver Pâté

In Malaysia pâté costs a bomb which is daft because it's seriously cheap to make.

If you love that gourmet liver spread but can't handle bain marie's and all that sexy oven cooking stuff, check out my own recipe.... By all means pass it along if you like, but give me a link back to this page!

Ellen's Foolproof No Bake Chicken Liver Pâté Recipe:

12 chicken livers
1 medium yellow onion, chopped
3 large cloves garlic, chopped
5 slices smoked bacon
pepper and salt
150 g butter
big splash brandy
200 ml cream
Ground black pepper
Pinch salt

Melt butter in pan and gently cook livers, onion, garlic and bacon. Don't let the butter go brown! the whole lot should cook very softly and slowly.

Sprinkle generous amount of black pepper and little bit salt.

When everything is just cooked through, add in brandy. Stir. Switch
off heat and put the whole lot in a food processor. Add cream. Pulse
lightly until you have liver sludge.

Pour into container and refrigerate. Best left 24-48 hours to rest.
Eat within 5 days.

Best served with a robust red wine and melba toast.

Note 1 : You can leave out the bacon but then add more booze and pepper for flavour.

Note 2: You can also swap out brandy for whiskey.

Note 3: If you want to use purple onions, go ahead but suggest you leave out the bacon and go for pepper and whiskey instead.

Let me know how you like it!

1 comment:

Dizzyjules said...

Thanks lots!! Will sure try it out.

I guess it's the bacon-brandy-cream combo that makes it good hohoho...