Do you like chicken livers? Are you a fan of guts?
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| Photo credit. |
I am. I love them. More precisely; I love liver pate.
This may not look like much, but believe me, it’s delicious!
Nana used to always have some ‘liverwurst’ or liver pate in her fridge. I have so many fond memories of sneaking into her kitchen and spreading a thick layer of the delicious pate over a piece of soft white bread. It was the perfect late night snack. So now, and probably for the rest of my life, I will always feel better if I can just eat some liver pate on toast.
Do you have memories like that? Do certain foods carry feelings of comfort and security with them?
I’m normally a chocolate and coffee girl. Who isn’t? They’re two of God’s greatest gifts, I think. But sometimes a little bit of liver pate helps to make the world right again. Currently, I’m in the middle of the three busiest weeks of this whole year. And I’m craving liver pate.
Are you getting squeamish yet? When I told the pharmacist my pate plans, she became all lily-livered (ha!) and turned green right before my eyes.
I hope you’re not like that. Why? Because you need to try this recipe. It’s delicious, trust me.
Chicken Liver pate:
Oil for frying
2 Big slices of bacon, chopped
½ an onion, roughly chopped
350g chicken livers
¼ tsp cumin
2 sparse tablespoons of Worcester sauce
250 g cream cheese
5 tablespoons of milk
½ - 1 tbsp salt (to taste)
50 g butter, in small cubes
pepper
Heat oil on medium/high and fry bacon, onion and chicken livers until the livers are almost cooked through. Stir occasionally.
Add the cumin and worcester sauce. Stir.
When the livers are cooked, turn the heat off and add the milk. This will help to pull all of that beautiful flavour off the bottom of the pan.
You can let the mixture cool, but if, like me, you are just too impatient; pour the mixture into a food processor while hot. Add the cream cheese and blitz until smooth. Add salt and pepper to taste. (I like to add lots of freshly ground pepper.) Add the cubes of butter and give it one last mix until the butter is incorporated into the delicious paste.
Pour into a jar or container and drizzle a bit of olive oil or melted butter overtop.
2 Big slices of bacon, chopped
½ an onion, roughly chopped
350g chicken livers
¼ tsp cumin
2 sparse tablespoons of Worcester sauce
250 g cream cheese
5 tablespoons of milk
½ - 1 tbsp salt (to taste)
50 g butter, in small cubes
pepper
Heat oil on medium/high and fry bacon, onion and chicken livers until the livers are almost cooked through. Stir occasionally.
Add the cumin and worcester sauce. Stir.
When the livers are cooked, turn the heat off and add the milk. This will help to pull all of that beautiful flavour off the bottom of the pan.
You can let the mixture cool, but if, like me, you are just too impatient; pour the mixture into a food processor while hot. Add the cream cheese and blitz until smooth. Add salt and pepper to taste. (I like to add lots of freshly ground pepper.) Add the cubes of butter and give it one last mix until the butter is incorporated into the delicious paste.
Pour into a jar or container and drizzle a bit of olive oil or melted butter overtop.
Yes, it’s ugly. But that means picky eaters will avoid it, so there will be more for you!
So much the better, right?
Enjoy!
So much the better, right?
Enjoy!
1 comment:
Ha! Picky eaters will avoid... like I always have! My father used to eat pate all the time and I thought it was the most disgusting thing. I suspect it's time to let my taste buds actually decide for themselves!
I don't usually refer other bloggers to specific posts on my site, but I've put up a GF cheesecake I think you might enjoy on http://www.thespringblog.com today.
It's a pleasure to *meet* your blog!
- Catherine @ The Spring
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