Chicken Liver & Pineau Pate
- 500 g chicken livers (1 1/3 lbs)
- 100 g butter (3 1/2 oz)
- 100 g unsmoked lardons (3 1/2 ozs) or 100 g chopped streaky bacon (3 1/2 ozs)
- 1 garlic cloves, crushed or 1 finely chopped garlic
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 5 tablespoons pineau des charentes wine or 5 tablespoons sherry wine
- herbs, sprigs rosemary, thyme (to garnish) or bay leaf
- toasted brioche bread, to serve
- raisin bread, to serve
- cornichon, to serve
- Rinse the chicken livers and cut away any dark patches and small stringy threads.
- Pat dry with kitchen towelling.
- Heat 25g (7/8 oz) of the butter in a frying pan until foaming, then add the lardons or bacon and fry until crisp.
- Add the garlic, chicken livers and thyme and fry briskly for about 5 mins, until they are evenly browned.
- They should be nicely browned on the outside, but pink inside
- and should feel squashy when pressed.
- Add the pineau, salt and pepper, then bubble for a few minutes
- Remove from the heat.
- Blitz the mixture in a food processor until smooth, then spoon into a jar or dish.
- Smooth the top.
- Melt the remaining butter, put an herb swig or bay leaf on top of the pate and pour over the butter, leaving the sediment behind.
- Leave to cool, then chill until set.
- Serve spooned from the dish with toasted brioche a bowl of cornichons and a little sea salt.
butter, lardons, garlic, thyme, pineau des charentes wine, herbs, bread, raisin bread, cornichon
Taken from www.food.com/recipe/chicken-liver-pineau-p-t-405630 (may not work)