We killed five chooks over the weekend and mentioned in a previous blog that I made pate from the liver. A few people have asked for the recipe
First kill your chooks and save the livers. I ended up with about 150gms of livers and be warned my recipes are never that accurate.
So ingredients are
150 gms of livers.
2 medium flat mushrooms
1 rasher of dry streaky bacon
3 spring onions
I large clove of garlic
About a tablespoon of chopped fresh thyme
and the same of parsley
sour cream
Salt
Pepper
a slice of vogels
A glug ofPort ( in the pot!!) ( must be good stuff ) ours was Seven Hills from the Clare Valley in South Australia still lovingly made today by some priests.
And a splash of cointreau.
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Sweat the onions, garlic and mushrooms in butter, in fact swim them in butter.
Then chop up the livers and turn up the heat a bit ( we have gas) and cook for a few minutes. then get a tablespoon of butter and shine up to a sticky sauce in the pot.
Then take off the heat - let it cool down a bit, slosh in the port, and cointreau
Add the herbs and the bread
Add about two tablespoons of sour cream.
Salt and pepper to taste - I was heavy on the pepper, light on the salt.
Taste again and alter to suit.
put in the blender and blend to a smooth paste. You can pour melted butter on top - make it look a little bit fancy.
Scrape out into a suitable dish and refrigerate. Disguise heavily in the fridge otherwise everyone will eat it.
Beware its loaded with cholestrol.
We decided on the lightish but lovely Morton Estate Stone Creek Marlborough Pinot 2006. Cherries and and softish tannins mingled with the rich earthiness of the pate.
Enjoy..
update : thanks anon. Yip the original recipe i bastardised did indeed have a slice of bread in it!
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