Simple Food: Chicken Liver Pate with Red Wine and Brandy

Tuesday, 9 July 2013

Chicken Liver Pate with Red Wine and Brandy

Chicken Liver Pate with Red Wine and Brandy

I’m a great lover of chicken livers they are a good source of iron, what a great summer lunch served with lots of wholemeal toast

Also a very tasty starter to get your juices flowing, and so easy to make.

If you have never made pate before follow this recipe and find out how easy it is to creat something with real taste.

You will need;

300 grams – Chicken Livers

1 – Onion (finely chopped)

2 – Cloves Garlic (finely chopped)

Fresh Parsley (chopped)

75 grams – Butter

1 teaspoon – Mustard

1 teaspoon – Ground Ginger

75 ml – Double Cream

25 ml – Brandy

25 ml – Red Wine

Salt and Freshly Ground Black Pepper to taste

You can play around with different herbs with this recipe, it’s very versatile.

Melt 25 grams of the butter in a frying pan on a medium heat; add the onion and garlic to it any fry on a medium heat for 3 or 4 minutes until softened.

Now add the livers, mustard, ginger, brandy and wine. Cook on a medium heat, add the parsley and leave on a medium heat until it is cooked down and the liver is cooked through then add the cream and stir in.

After a further 5 minutes take off the heat and leave to cool for 10 minutes, then transfer along with another 25 grams of the butter to a liquidiser and blend according to whether you want a smooth pate or a course one.

After you have blended transfer to ramekins and press down quite firmly. Take the last 25 grams of butter and gently melt in a pan then pour a thin layer over the top to cover, then refrigerate overnight.