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Ingredients:
- ¾
cup hot water
- 2
chicken stock cubes
- 2
tablespoons cold water Parsley
- 1kg
chicken livers
- ¼
cup brandy
- 100gm
butter
- 6
rashers bacon
- 2
large onions
- ½
teaspoon thyme
- 1
bayleaf
- ¼
cup dry sherry or port
- ¾
cup cream (I use sour cream)
- salt,
pepper to taste
- 150gm
extra butter
Method:
1.
Put hot water and crumbled stock cubes into a saucepan.
Sprinkle gelatine over cold water to dissolve.
2.
Add gelatine to saucepan and stir until combined. Bring to
the boil then remove from heat and allow to cool.
3.
Pour enough chicken stock into an oiled loaf tin to just cover
bottom; refrigerate until set.
4.
Arrange parsley sprigs over set layer to make decoration and
then carefully spoon over remaining stock. Refrigerate until
firm.
5. Chop chicken livers roughly, place in bowl and pour over
brandy; marinate for 1½ hours. Drain livers. Heat 50gm
butter in pan; add livers and saute until browned on all sides.
6.
In a separate pan, melt the remaining 505gm butter. Saute
peeled and chopped onions and chopped bacon until onion is
transparent. Add thyme, bayleaf and the livers and simmer
for a further 5 minutes.
7.
Remove from heat and then remove bayleaf (remove thyme sprig
too if using fresh thyme).
8.
Mix with sherry (or port) and then place in electric blender
until smooth. Fold in cream as well as extra melted butter.
Season with salt and pepper.
9.
For an extra creamy pate, repeat step 9 to ensure a smoother
blend.
10.
Allow to cool; pour into tin carefully making sure to cover
the gelatine mixture.
11.
Refrigerate until firm and then unmould onto a plate for serving.
Comment:
Ideal for parties or as an appetiser. Serve with cracker biscuits,
toast or baguettes (sliced). I sometimes add peppercorns to
the gelatine instead of parsley and then extra peppercorns
to the blended mixture fora more tangy taste.
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