- 50gm (2oz) butter or duck fat
- 1 onion, chopped
- 3 cloves garlic, crushed
- approx 225gm (1/2 lb) brown mushrooms (a bit more or less is fine)
- 1 bayleaf
- approx 450gm (1 lb) chicken livers (a bit more or less is fine)
- a little sea salt
- 15ml (1 Tbs) brandy, sherry or port (optional)
- ½ cup (125 ml) cream, plain or cultured – or – 50 gm (2 oz) softened butter or duck fat
Sauté onion, garlic, mushrooms and bayleaf in butter in a large frypan. Turn up heat & add chicken livers and sea salt. Cook quickly for 5-10 mins till just cooked. Take off the heat, take out the bayleaf & let cool. Put into food processor, along with the brandy, and cream or butter. Blend till smooth. This will do about 3 bowlfuls. To keep for a few days – pour a layer of melted butter carefully over the top of the pate. This could take ½ a lb of butter. Make sure it completely covers the pate, and seals it in the bowl. Store in the fridge, and chip the butter off just before serving.
- This is quite a soft pate, which can be served with toast or crackers, or serve as a dip, with corn chips, toasted pita breads and raw vege sticks
- Makes a very satisfying quick breakfast with vege sticks. Freeze in 1-cup containers and take out the night before.