Chicken Liver Pate Recipe
Ingredients
| Rapeseed-oil spray | ||
| Chicken livers | 225 Gram, cleaned | |
| Skimmed milk | 300 Milliliter | |
| Egg yolks | 3 | |
| 1 shallot, finely diced | ||
| Garlic | 1 Clove (5gm), finley diced | |
| 1 teaspoon soft thyme leaves | ||
| black pepper | 1 | |
| Breadcrumbs | 25 Gram | |
Directions
Preheat the oven to 160°C/325°F/gas mark 3.
Lightly spray 4 small moulds or ramekins with oil.
Put the livers, milk, egg yolks, shallot, garlic and thyme in a food processor and blend until smooth.
Season with black pepper.
Pass through a fine sieve and then fold in the breadcrumbs.
Spoon the mixture into the moulds and then place in a roasting tray.
Add hot water to the tray until it comes three-quarters of way up the sides of the moulds.
Cook in the oven until the pate has set, this should take about 20 minutes.
Lightly spray 4 small moulds or ramekins with oil.
Put the livers, milk, egg yolks, shallot, garlic and thyme in a food processor and blend until smooth.
Season with black pepper.
Pass through a fine sieve and then fold in the breadcrumbs.
Spoon the mixture into the moulds and then place in a roasting tray.
Add hot water to the tray until it comes three-quarters of way up the sides of the moulds.
Cook in the oven until the pate has set, this should take about 20 minutes.
Chef
