Name Country pate with chickens

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country-pateImperial
1 onion, chopped
2 oz butter
4 oz chicken livers, chopped
4 oz gammon or smoked ham, chopped
1 teaspoon chopped fresh sage
1 tablespoon brandy
2 tablespoons double cream
salt and freshly ground pepper
4 bay leaves


Metric
1 onion, chopped
50 g butter
100 g chicken livers, chopped
100 g gammon or smoked ham, chopped
1 x 5 ml spoon chopped fresh sage
1 x 15 ml spoon brandy
2x 15 ml spoons double cream
salt and freshly ground pepper
4 bay leaves


Place the onion and half the butter in a large shallow dish. MICROWAVE ON HIGH for 3 minutes. Stir in the chicken livers, gammon or ham and sage. Cover with greaseproof paper and MICROWAVE ON HIGH for 5-7 minutes, stirring occasionally, until the meat is cooked. Puree in a blender until smooth, or press through a sieve. Stir in the brandy, cream and seasoning. Spoon into a serving dish or divide between four ramekin dishes. Top each with a bay leaf.
Put the remaining butter in a bowl and MICROWAVE ON HIGH for 30 seconds-1 minute until melted, then pour over the pate. Chill in the refrigerator until the butter hardens.
Serves 4

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