Recipe Chicken liver pate.

[rascal]

Mod.Edit - post copied to start new recipe thread

Ingredients
350gm chicken liver.( I remove the middle vein tissue between the livers)
200gm butter
3 bay leaves
1/2 teaspoon thyme
1/2 teaspoon parsley
2 garlic cloves
1 rasher bacon
1 tablespoon Cointreau
100 ml cream.

Method
Cook the livers in butter and everything else except Cointreau and cream until just cooked. Put into a kitchen whizz and add Cointreau and cream and whizz until it's smooth.
Put into ramekins and pour melted butter over it to seal it. Refrigerate.

Russ

 

[epicuric]

Here's my recipe
350gm chicken liver.( I remove the middle vein tissue between the livers)
200gm butter
3 bay leaves
1/2 teaspoon thyme
1/2 teaspoon parsley
2 garlic cloves
1 rasher bacon
1 tablespoon Cointreau
100 ml cream.

Cook the livers in butter and everything else except Cointreau and cream until just cooked. Put into a kitchen whizz and add Cointreau and cream and whizz until it's smooth.
Put into ramekins and pour melted butter over it to seal it. Refrigerate.

Russ

That looks pretty close to the recipe my wife uses, apart from the Cointreau (she uses brandy) which I like the sound of. One of the best aromas ever to come out of a kitchen when this is being cooked!

 

[rascal]

I have used brandy as well, depends what's in the cabinet.

Russ