I made chicken pate last night. I’m very excited about it. When I was in the free range poultry shop at Belconnen Market on the weekend to get chicken breasts to smoke with lemon and rosemary, I noticed the chicken livers and couldn’t resist the thought of homemade pate. I have a lovely bottle of Barossa Valley fortified shiraz in the cupboard at present, and thought it make a lovely port and chicken liver pate, but all this yummy bacon put an end to that idea, so I simply flavoured the chicken livers with some fresh sage, thyme and a little bacon.
|1||Spanish onion, finely chopped|
|2||rashers||bacon, finely chopped|
Melt a little butter in a small frying pan. Cook the onion on a very low heat, covered, until soft. Add the bacon and cook through. Add the chicken livers to the pan with the herbs and cook through. Add the pepperberries and white wine. Cook to evaporate the alcohol. Blend in a food processor, add the remaining butter, and blend thoroughly. Divide between sterilised jars.
I would have loved to cover the little pots with a jelly made of verjuice and gelatine, but the pantry was bare. So I melted a little extra butter in a pan with some freeze dried pepperberries and sealed the pate with this mixture.