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Does anyone have a recipe for chicken liver pate? And how long In advance can I make before Christmas Day? How long will it last for? Thanks in advance

Posted by mom92217, 25th November 2014

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  • Chicken liver pâté
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    220g/8oz butter
    1 onion, chopped
    1 garlic clove, crushed
    450g/1lb chicken livers, trimmed and cut in half
    1 tbsp brandy
    1 tsp mustard powder
    salt and freshly ground black pepper
    1 bay leaf, to garnish
    2-3 fresh cranberries, to garnish
    Preparation method
    Melt 110g/4oz of the butter in a pan over a medium heat, then add the onion and fry until softened, but not coloured.
    Add the garlic and chicken livers and fry the livers until golden-brown all over and cooked through. Add the brandy and mustard powder and season well with salt and freshly ground black pepper.
    Place the liver mixture and 55g/2oz of the remaining butter into a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper.
    Transfer the pâté into a serving ramekin or small dish and decorate with a couple of cranberries and a bay leaf.
    Melt the remaining 55g/2oz of butter in a clean pan. Skim off the froth and pour the butter over the pâté. Transfer to the fridge to chill, then serve from the ramekin when ready.

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