1 small onion, peeled and finely chopped
1 teaspoon minced garlic
1 rasher steaky bacon, chopped
25 grams butter
500 grams chicken livers
1 teaspoon ground allspice
½ teaspoon cracked or ground black pepper
¼ cup sherry or brandy
¼ cup cream
50 grams butter, softened
1. Gently fry the onion, garlic and bacon in butter until tender but not brown.
2. Increase heat, add the chicken livers, allspice and black pepper and cook stirring for 4-5 minutes until the livers are browned but still pink inside. Cool well.
3. Puree in a food processor or blender with sherry or brandy until smooth. Pulse in the cream and butter and turn into serving dishes. If wished, cover with a layer of melted, clarified butter. Refrigerate until required. Use within 3 days.
4. Serve cold with hot, crisp toast and pickles.
Yes, can can buy it but homemade chicken liver pate is my preference. If you would prefer the pate chunkier, then pulse it in the food processor rather than pureeing it.