Recipe: Chicken Liver Paté

The organic butcher down the road always has a range of organ meats on display, so I decided to dive in and try my hand at using chicken liver in a paté, since it's a favourite of my Dad's. And although it's not a glamorous food when presented in a bowl via photo, it's delicious! Just don't think about its relationship to dog food...

Ingredients:

150g chicken livers
150g bacon
50g butter

Optional:
Crushed garlic clove
1/2 onion, chopped
Fresh herbs such as parsley and basil
Spices such as pepper and nutmeg


Method:

Melt butter in a medium frying pan. Add bacon (and garlic and onion, if desired) and sauté until cooked through.

Add livers, and fry until they are cooked completely - break them apart to check that there is no pink left in the centre.

Transfer contents of the frying pan into a food processor, and add optional herbs and spices. Process until very smooth.

Transfer into glass bowl (ideally with a lid) and refrigerate. You may choose to melt extra butter and pour it over the meat (after smoothing the top) to create a delicious layer floating atop the paté.

Serve chilled, with crackers and cheese.