Chicken Liver Pate With Bacon Recipe
Even James Bond was not able to access this highly classified recipe of Chicken Liver Pate. Now I am outing it for all on the web. This Chicken Liver Pate is so tasty that I cannot resist serving it as a Side Dish often. Stock up on more and more Chicken as you will want to make this Chicken Liver Pate time and again. It is a French kitchen invention. Is it you or the aroma of Chicken Liver Pate that you happen to be making that has dragged me in the direction of the kitchen?, were my partner's words.
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
Streaky bacon rashers 4
Chicken livers 450g
Onion, sliced 1 medium
Cloves 2
Bay leaf 2
Bouquet garni 1
Salt 5ml
Butter 50g
Flour 50g
Milk 150ml
Garlic, crushed 1 clove
Cream 30ml
Egg 1, Size 2
Black pepper to taste
Salt to taste
Directions
Select a 16cm (6") round cake tin or small loaf tin if using the Family de luxe /Auto Slo cookers or a 550ml (1 pt) pudding basin if using the Compact Slo cooker.
Butter the inside and line the bottom with bacon rashers.
Put the liver, onion, cloves, bay leaf, bouquet garni and salt into a saucepan.
Add a little water to cover.
Bring to the boil and cook for a few minutes until the liver stiffens.
Cool.
Remove the cloves, bay leaf and bouquet garni.
Put liver, onion and about 30ml (2 tbsp) of juice into liquidiser.
Blend for about 1 minute or until smooth (this process may be done by chopping the liver finely with a sharp knife).
Melt the butter in a saucepan and stir in the flour.
Gradually add the milk and cook until thick Add liver, garlic, cream and egg.
Season to taste with black pepper and salt.
Turn into prepared container.
Cover with foil.
Stand in the Slo cooker and pour the boiling water around.
Cook for the recommended time. (The pate should be firm to touch.)
Allow to cool in the tin.
Chill before serving.
Butter the inside and line the bottom with bacon rashers.
Put the liver, onion, cloves, bay leaf, bouquet garni and salt into a saucepan.
Add a little water to cover.
Bring to the boil and cook for a few minutes until the liver stiffens.
Cool.
Remove the cloves, bay leaf and bouquet garni.
Put liver, onion and about 30ml (2 tbsp) of juice into liquidiser.
Blend for about 1 minute or until smooth (this process may be done by chopping the liver finely with a sharp knife).
Melt the butter in a saucepan and stir in the flour.
Gradually add the milk and cook until thick Add liver, garlic, cream and egg.
Season to taste with black pepper and salt.
Turn into prepared container.
Cover with foil.
Stand in the Slo cooker and pour the boiling water around.
Cook for the recommended time. (The pate should be firm to touch.)
Allow to cool in the tin.
Chill before serving.
