Chicken Liver and Bacon Loaves
with Red Wine Jus
These little meat loaves with a red wine reduction have a wonderful rich taste, they can be served as a starter or a main course with vegetables of your choice.
You will need
400 Gm - Chicken Livers (roughly chopped)
3 rashers – Unsmoked Streaky Bacon (chopped)
100 Gm - Fresh Breadcrumbs
1 - Egg (beaten)
1 - Onion (chopped)
2 cloves - Garlic (chopped)
2 table spoons - Fresh Parsley (chopped)
1 teaspoon - Dried Mixed Herbs
A little Olive Oil
400 Ml - Red Wine
Salt and freshly ground Black Pepper
Heat a little olive oil in a pan on a medium heat and gently fry the onions, garlic and bacon for 5 minutes.
Add the chicken livers, parsley and dried herbs, season with salt and black pepper fry for a further 5 minutes then add the red wine and simmer for about 10 minutes.
Strain through a sieve and put the liquid to one side, then put the contents of the sieve into a blender.
Don’t blend too much because you want to keep some texture in the mix.
Put the breadcrumbs, egg and liver mix into a bowl and blend well.
Heat your oven to 200°c then lightly oil 4 - 150 Gm cake tins and press the mixture into them.
Put them on a baking sheet and bake for 30 minutes then turn them out on a plate, you can carve them or serve them as individual loaves.
Put the liquid that you saved back in the pan and simmer until reduced by half, this will be a beautiful tasting red wine reduction.
You can serve as a starter or as a main course with vegetables and the red wine jus.