This is a wonderful, delicately flavoured pâté that is absolutely perfect with strong chutney and toasted bread. It's a little bit more complex than some of the other recipes shown on this website, but the time and effort you put into it more than makes up for it in flavour.
- 450g chicken livers, trimmed and chopped
- 200g mushrooms
- 3 rashers un-smoked bacon
- 2 cloves of garlic
- 1 white onion
- 2 tbsp. butter
- 2 tbsp. double cream
- 2 tbsp. sherry
- 3 tbsp. semi-skimmed milk
- 2 large egg yolks
- 1 bay leaf
- ½ tsp. dried thyme
- ½ tsp. dried rosemary
- 1 desert spoon flour
- Salt and pepper
Preheat the oven to 180C/gas mark 4.
Grease a baking tray.
Prepare the food. Finely chop the onion, mushrooms, bacon and garlic.
Melt the butter in a large frying pan. Add the chicken livers, bacon, onion, garlic, mushrooms, thyme and bay leaf.
When the chicken livers are tender, after about ten minutes, tip everything from the pan into a food processor. Remove the bay leaf.
Whilst processing, add the egg yolks, milk, cream, sherry, flour and salt and pepper to taste.
Blitz the mixture until smooth. Taste to check whether the seasoning is right.
Spoon the mixture into the baking dish and cook for an hour in the preheated oven or until you insert a knife into the centre of the pâté and it comes out clean.