STARTERS, SALADS & SPREADS
CHICKEN LIVER PATE WITH PEPPER
Ingredients
500g chicken livers, cleaned, washed, thoroughly dried and halved
ground pepper corns, to taste
1 onion, quartered
150g bacon, remove rind and roughly chopped
1 tsp oil
1 tsp butter
1 bay leaf
1 clove
salt, to taste
150g ham, roughly chopped
200g cream
½ tsp sugar
pinch of cinnamon
pinch of nutmeg
200g brandy
Preparation
1) Marinate livers in brandy and ground peppercorns, cover and place in refrigerator for 3 hours.
2) Drain livers and retain alcohol.
3) Place onion and bacon into the bowl and chop for
Time: 6 seconds Speed: 5
4) Add oil, butter, bay leaf, cloves and salt and sauté for
Time: 3 min. Temperature: 100°C Speed: 1
5) Add ham, livers, cream, sugar, cinnamon, nutmeg, brandy and blend for
Time: 30 seconds Speed: slowly increasing from 5-7-9
6) Scrape down the bowl with the spatula and cook for
Time: 10 min. Temperature: 80°C Speed: 3
7) Place in a dish and cover with a layer of melted butter (this seals the pate). Cover and place in
refrigerator overnight.
15
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