Chicken Liver Paté
2 lbs Chicken Livers
1 oz Shelled pistachios
2 tbl sp of Cream
2 oz Butter
Brandy/ Sherry (to taste)
3-4 Bay Leaves (fresh)
2 cloves Garlic - crushed
Wash chicken livers and discard all sinew/ fat pices. Place livers in oven proof dish with crushed garlic/ thyme/ seasoning and cover with tin foil. Bake covered for 30 - 40 minutes.
Meanwhile line a 2 lb loaf tin with clingfilm - use sufficient clingfilm to allow you to cover fully when refrigerating. Place fresh bay leaves on bottom of clingfilmed loaf tin. Place sufficient chopped parsley in bottom of tin.
Check that chicken livers are cooked with skewer or cut open one to ensure all cooked through. If not take off tin foil and bake for another 5-10 minutes. Take livers from oven and add a few spoons of brandy/ sherry etc. allow livers to cool fully.
Whizz pistachios in food processer for 5/10 seconds till crushed but not powder. If using liverwurst peel sausage and cut into chunks. Process in food processor - add some cooked livers, cream, butter, brandy.
Note: Liver Paté can be "rough"/ smooth.
If you wish to have a rougher terrine type pate - process 1/2 quantity till quite smooth and "whizz" remainder of livers,cream, butter, brandy for 10-15 seconds, mix smooth and routh mix together. Place comleted paté in loaf tin.
Refrigerate for 4 hours.
Take paté from fridge invert onto large plate, take off clingfilm. Topping should have bay leafs and parsley so will only need garnish of parsley on plate. Allow paté to sit on plate for 1 hour before serving.
Serve as starter with tossed, dressed leaves, brown bread, cumberland sauce, fruit coolis etc.
Chefs tip: have pint glass of warm water to hand when slicing. Dip knife in water between slices.
Mr. Ger Kelleher, Cork City Council