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Chicken Liver Pate Spread
| Ingredients |
350 grams chicken livers
1/2 cup water (250 ml)
1 bay leaf
6 peppercorns
4 cloves
2 cloves of chopped garlic
1/2 medium finely onion (50 grams)
50 grams chopped middle eye rasher bacon
1 cup mono/ polyunsaturated margarine (250 grams)
1/4 teaspoon dry mustard
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 tablespoons brandy (40 ml)
Salt to taste |
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| Method |
* Place chicken livers in a saucepan with 1/2 cup water.
* Season with bay leaf, peppercorns and cloves.
* Bring to the boil and simmer for 15 minutes.
* Strain and place in blender.
* Add garlic, onion and bacon.
* Fry garlic, onion and bacon in a little of the margarine until onion is golden and bacon is cooked.
* Add to chicken livers in blender with any remaining margarine.
* Season further with dry mustard, nutmeg, allspice, brandy and salt to taste.
* Blend until smooth.
* Divide into small dishes or containers, placing a layer of chicken aspic in the bottom of containers with pate on top.
* Un-mould onto plate to serve. |
| Serves : 50
Quantity per Serve : 2 tsp |
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| Nutrients per Serve : KJ 222, Calories 54, Fat(grams) 5, Iron (milligrams) 0.75
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Note
NB Chicken livers are high in cholesterol and should be limited if blood cholesterol level is elevated. Pate is not advised during pregnancy because of the risk of listeria and the high content of Vitamin A. |
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