chicken liver pate is a favourite all year round but particularly handy as a snack over Christmas
Chicken liver pate recipe was sent in by one of our readers, Linda Lalor
One pound chicken livers-well cleaned and trimmed
6Oz (170gr) butter
1-2 cloves garlic
2-3 oz (85 gr) smoked bacon
Sprinkle of thyme and parsley, 1 bay leaf
Quarter pint cream (150ml)
2 tablespoons Brandy
Fry bacon in 3oz butter for 4 minutes over medium heat.
Add extra 3oz of butter with the chicken livers, herbs and bay leaf, continue to fry for 5 minutes.
Remove bay leaf and whizz the brandy and cream into the mixture.
Serve with brown bread.