Chicken Liver and Bacon Loaves

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.