Chicken Liver Pate
|Rapeseed oil spray||1|
|Chicken livers||225 Gram, cleaned|
|Skimmed milk||300 Milliliter|
|Shallot||1 , finely diced|
|Garlic||1 Clove (5 gm), finley diced|
|Thyme leaves||1 Teaspoon (Soft Ones)|
|Freshly ground black pepper||To Taste|
|Fresh breadcrumbs||25 Gram|
Preheat the oven to 160°C/325°F/gas mark 3.
Lightly spray 4 small moulds or ramekins with oil.
Put the livers, milk, egg yolks, shallot, garlic and thyme in a food processor and blend until smooth.
Season with black pepper.
Pass through a fine sieve and then fold in the breadcrumbs.
Spoon the mixture into the moulds and then place in a roasting tray.
Add hot water to the tray until it comes three-quarters of way up the sides of the moulds.
Cook in the oven until the pate has set, this should take about 20 minutes.