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Food, food, food

Champagne and Chicken Liver Paté

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Yes, this one is six ingredients rather than four but the flavour is well worth the extra two.

I
NGREDIENTS:
  • 25gms/1 oz butter
  • 500gms/1 pound chicken livers, thawed if frozen and trimmed if necessary
  • 2 cloves of garlic roughly chopped
  • 140mls of double cream
  • 125ml/4 fl oz Champagne or semi-dry sparkling wine
  • 1 tspn light muscovado sugar
DIRECTIONS:
  1. Melt the butter in a frying pan and cook the livers and garlic over a fairly high heat for 5-8 minutes, stirring occasionally, until the livers are browned and caramelised on the outside but still slightly pink in the centre.  Allow to cool for 5 minutes.
  2. Blend the chicken livers and all the buttery juices to a paste in a food processor.
  3. With the motor running, pour in the cream, followed by the Champagne, until well blended and completely smooth.  Season with the sugar, 1 teaspoon of salt and plenty of ground black pepper.
  4. Pour into a serving bowl, or individual ramekins, cover with cling film and refrigerate overnight.
  5. Serve with crackers, Melba toast, lavosh or even slices of cucumber.

HINTS & TIPS:
The paté will keep in the fridge for up to two days or can be frozen for 1 month.
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  • IN THIS ISSUE
    • Luxury good of the Silk Road
    • The spread of invention
    • Wildlife of the Tea Horse Road
    • History of the Tea Horse Road
    • Silk Road ships
    • Wu who?
    • The rituals of the Southern Silk Road
    • In your corner
    • Ambient Menu
  • FOOD
  • LIFESTYLE
    • TRAVEL
    • Craft Corner
    • BOOKENDS
    • GARDENING >
      • Flora of Yunnan
  • CONTACT US
    • SUPPORT SERVICES