Extra-Quick Chicken Liver And Bacon Pâté

• 25g/1oz onion, chopped
• 50g /2oz butter
• 2 streaky bacon rashers, chopped
• 100g/4 oz chicken livers
• 1 clove garlic, crushed (if you don't like too garlicky a flavour, make it 1/2 a clove!)
• Nutmeg and pepper to season
• 2 tablespoons brandy or sherry
• 2 tablespoons cream

1. Saute the onion and rashers in the butter for 2-3 minutes.
2. Add the livers, turn the heat up a bit, and cook for 3-4 minutes, stirring occasionally, until the livers have stiffened a bit but are still pink on the inside.
3. Add all the remaining ingredients, allow to bubble for a minute or two, then remove from the heat and tip into a blender.
4. Whiz it up until smooth, scrape into a small bowl, cover and refrigerate.

onion, butter, bacon rashers, chicken livers, clove garlic, nutmeg, brandy, cream

Taken from www.epicurious.com/recipes/member/views/extra-quick-chicken-liver-and-bacon-pate-50011969 (may not work)