The smell of chicken liver pâté cooking is a smell that takes me back to New Year’s Eves in the 1970s and my mother cooking it in the morning for a party that evening.
I’m not a fan of liver, but chicken liver pâté I love (and so do my fussy kids).
This is a lighter version than most on the web, which are covered in butter. I have switched the butter from my mother’s original recipe to olive oil.
400g chicken livers
300g streaky bacon
300g streaky bacon
1 clove of garlic
1 tbsp olive oil
1 tbsp brandy (optional)
1 tbsp olive oil
1 tbsp brandy (optional)
Roughly chop the bacon and fry in the olive oil over a medium heat in a saucepan until golden brown.
Add the garlic and chicken livers. Cover and cook gently for 15 minutes.
Leave to cool for about 10 minutes (so it's not too hot for a plastic blender cup) then chop in a food processor with the brandy until smooth. Serve with toast.
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