Quick Chicken Liver Pate
|Chicken livers||225 Gram|
|Garlic||1 Clove (5 gm)|
|Sherry/Madeira||1 1⁄2 Tablespoon|
|Brandy||1 1⁄2 Tablespoon|
|Black pepper||To Taste|
|Mixed spice||1 Pinch|
Rinse the livers in cold water and remove any membranes or discoloured pieces.
Melt 1 oz. of the butter in a small saucepan over low heat and saute the livers, until firm but still pink inside, about 3 to 4 minutes.
When cooked, drain and transfer them to a basin previously rubbed with the garlic.
Add the sherry and brandy to the juices remaining in the pan, bring to the boil and remove from the heat.
Mash and pound the livers to a paste, add to them generous seasonings of salt and pepper, the spice, the remaining butter (softened if necessary) and the liquid from the pan.
Mix very thoroughly, then pack into small pots or a dish.
Cover and leave to become cold.
Garnish with parsley and serve with hot toast.
Serving size: Complete recipe
Calories 814 Calories from Fat 563
% Daily Value*
Total Fat 64 g98.1%
Saturated Fat 36.9 g184.7%
Trans Fat 0.1 g
Cholesterol 916.1 mg305.4%
Sodium 704.4 mg29.3%
Total Carbohydrates 6 g2%
Dietary Fiber 0.39 g1.6%
Sugars 0.2 g
Protein 39 g78.3%
Vitamin A 531% Vitamin C 70.1%
Calcium 4.8% Iron 114.6%
*Based on a 2000 Calorie diet