Chicken Liver and Port Pâté

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Submitted by:
Rosie		 Country: Canada
Quantity:
4 servings		 Preparation time: 0:15 hr.
Cooking time: 0:15 hr.
Specialties: Quick & Easy

Ingredients

1 lb chicken livers 450 g
1/3 cup port 75 mL
6 tbsp butter 90 g
1 small onion, finely chopped 1
1 clove garlic, crushed 1
1/3 cup cream 75 mL
1/4 tsp ground nutmeg 1 mL
1/2 tsp ground thyme 2 mL
1 tsp gelatine 5 mL
1/2 chicken stock cube 1/2
1/2 cup water 125 mL
  2 bay leaves and strips of pimiento, to decorate  

Directions

Trim and wash livers, cut in half. Place livers into a small bowl with the port; stand 2 hours. Strain livers, reserve liquid.

Melt half the butter in a frying pan, add onion and garlic, stir over heat until onion is soft. Add livers to pan, stir over heat for a few minutes or until livers change colour. Add reserved liquid, simmer mixture uncovered 1 minute.

Melt remaining butter. Blend or process liver mixture, cream, nutmeg and thyme until smooth. Add melted butter while motor is operating. Process until smooth. Pour into serving dish, cover, refrigerate 2 hours.

Sprinkle gelatine and crumbled stock cube over water, dissolve over hot water, cool to room temperature. Arrange bay leaves and strips of canned pimiento on pâté and carefully pour gelatine mixture over it; refrigerate overnight.

Serve with toast.

Chef's Note

This pâté can be frozen for up to 2 weeks without the gelatine topping.

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