Best Bacon Chicken Liver Pate Recipes

Bacon & Chicken Liver Pate image

Provided by bfo4007

Categories Spreads

Time 3h

Yield 12 serving(s)

Number Of Ingredients 11

125 g butter
250 g back bacon, derinded and chopped
4 cloves garlic, crushed
2 small onions, chopped
1 kg chicken liver, chopped
4 sprigs thyme
4 sprigs parsley
250 g button mushrooms, chopped
120 ml dry sherry
120 ml double cream
10 ml lemon juice

Steps:

Melt the butter in a large pan.
Add the bacon, garlic and onion and cook gently for 3 minutes.
Stir in the chicken livers and cook for 5 minutes.
Season liberally with salt and pepper.
Stir in the herbs and mushrooms.
Add the sherry and cook until the liquid has evaporated.
Cool, then work in an electric blender until smooth.
Stir in the cream and lemon juice.
Spoon into a greased ovenproof dish.
Cover with a lid and stand in a roasting pan, containing water to a depth of 2½cm.
Bake in a preheated cool oven 150°C, 300°F, Gas Mark 2 for 2 to 2½ hours until cooked through.
Allow to cool.
Cover and chill until required.

EXTRA-QUICK CHICKEN LIVER AND BACON PÂTÉ image

Categories Berry

Yield 4 people

Number Of Ingredients 8

25g/1oz onion, chopped
50g /2oz butter
2 streaky bacon rashers, chopped
100g/4 oz chicken livers
1 clove garlic, crushed (if you don't like too garlicky a flavour, make it 1/2 a clove!)
Nutmeg and pepper to season
2 tablespoons brandy or sherry
2 tablespoons cream

Steps:

Sauté the onion and rashers in the butter for 2-3 minutes. Add the livers, turn the heat up a bit, and cook for 3-4 minutes, stirring occasionally, until the livers have stiffened a bit but are still pink on the inside. Add all the remaining ingredients, allow to bubble for a minute or two, then remove from the heat and tip into a blender. Whiz it up until smooth, scrape into a small bowl, cover and refrigerate.