I make liver pâté on average about once a year, usually at Christmastime. But recently when planning a picnic it occurred to me that pâté would be perfect. It’s portable and elegant, especially in individual ramekins.
And did I mention that this recipe has bacon in it? Of course…the title gives that away! Smooth liver pâté with the smoky hint of bacon is just genius. And cooking the pâté in a water bath gives it a silky texture that is unbelievably good.
Chicken Liver And Bacon Pâté
225g chicken livers
1 onion, chopped
100g bacon, chopped
2 cloves garlic
3 Tbs heavy cream
1 Tbs brandy
Toast or baguette slices, to serve
1. Preheat oven to 190℃/375℉.
2. Devein the chicken livers and rinse with water. Pat dry.
3. Put the onion, bacon, garlic and butter in a roasting pan and bake for 20 minutes until the onion is soft. Add the chicken livers to the tray and return to oven for another 5 minutes until the livers are pink but not brown (do not overcook).
4. Decrease oven temperature to 110℃/230℉.
5. Transfer contents of roasting pan to a blender or food processor. Add the cream and brandy, and process until smooth.
6. Transfer the mixture to 4 (4oz) ramekin dishes and put into a baking tray (8 x 8-inch works well). Pour hot water into the pan until it comes half way up the sides of the ramekins, then transfer to the oven for 1 hour.
7. Cool completely before serving on toast or baguette slices.
Serves 4 to 8
Recipe from Olive Magazine
“Trip”, brand new from Swedish band Honeymilk, will get your picnic off to the perfect start. It’s got some cheesy lines, but just serve it over some crackers…it’s worth it.