Not quite Aud’s Chicken Liver Pate recipe
A smooth pate which should be heavy on the garlic
(2 FAT cloves really is the absolute minimum!)
Serves: Plenty as part of a buffet
Preparation time: 30 – 40 minutes
Cooking time: 1 1/2 to 1 3/4 hours
½ lb chicken livers, cleaned
3 rashers green, streaky bacon, chopped
1 large onion, chopped
2 cloves garlic, (more if you like), chopped
Unsalted butter or ghee
½ tsp English mustard powder
¼ tsp freshly grated nutmeg
1 tsp dried thyme
1 – 2 tbs Crème Fraiche
glug of Armagnac
Salt and freshly ground black pepper
Heat the butter in a large frying pan, add the chopped onion, garlic and bacon, fry until the onion is softened.
Add the livers, dried thyme, mustard powder and grated nutmeg, cook, stirring until the livers are coloured.
Remove from the heat, add a tablespoon or two of Crème Fraiche and a good glug of Armagnac, add ½ tsp salt and pepper, stir to mix.
Blend to taste with a food processor, (don’t over-process if you like a bit of texture), and pour into and ovenproof terrine dish, garnish
with a couple of bay leaves and, optionally, cover with more rashers of streaky bacon.
Pre-heat the oven to 80C, place the pate in a bain-marie and cook for 1 ½ to 1 ¾ hours.
Allow to cool for 30 – 45 minutes before weighting overnight.
Refrigerate as soon as cool.