Potted Chicken Livers
|Smoked bacon||12 Ounce (375 Gram, Fatty)|
|Onion||8 Ounce, finely chopped (250 Gram)|
|Unsalted butter||4 Ounce (125 Gram)|
|Bay leaves||2 (Dry / Fresh)|
|Dried thyme||1 Teaspoon|
|Dried rosemary||1 Teaspoon|
|Garlic||2 Clove (10 gm), crushed|
|Chicken livers||1 Pound (500 Gram)|
|Medium sherry/Cognac||To Taste|
|Melted butter||2 Tablespoon (Adjust Quantity As Needed)|
|Herb sprigs||2 (For Garnish)|
|Peppercorns||4 (For Garnish)|
|Chilies||2 (For Garnish)|
Dice the de-rinded bacon and cook uncovered in a saucepan over a medium heat until the fat is running well, but do not let the bacon become crisp.
Add the onion, butter and herbs and continue cooking uncovered until the onion is really soft.
Add some garlic to this mixture if you like.
Pick over the chicken livers to ensure that there are no bright green bitter gall bladders attached and cut away any portions of liver that have been stained with green.
Increase the heat, add the livers and turn constantly until they are cooked through but their juices are still slightly pink.
Let the mixture cool a little, remove the bay leaves and work in a blender or food processor to the consistency of your choice.
You can reduce it all to a very smooth puree, leave it a little coarse or even make half smooth and half coarse and mix the two together.
Add a few capfuls of medium sherry or Cognac to balance the flavour and perhaps some pepper, but don't add salt for the bacon has more than enough.
Turn the pate into a serving bowl and press plastic wrap onto the surface while it cooks, to prevent an unsightly crust from forming.
When cool, cover with a layer of melted butter and decorate with a few herbs, peppercorns, dried chilies and the like.