Chicken Liver Pate With Madeira
|Chicken livers||7 Ounce|
|Crumbled sage leaves||2|
|Thyme sprig||1 , crumbled|
|Madeira||1⁄3 Cup (5.33 tbs)|
|Sliced onions||3 1⁄2 Ounce|
|Butter||1⁄4 Cup (4 tbs)|
|Tomato ketchup||2 Tablespoon|
Rinse the chicken livers and pat dry on kitchen paper.
Cut each one into 2 or 3 pieces.
Put in a bowl with the crumbled sage and thyme.
Pour the Madeira over and leave to marinate for 1 hour (optional).
Cover the bowl with saran wrap (cling film), prick in several places with a fork and microwave on HIGH for 3 minutes.
Remove the chicken livers from their cooking liquid with a slotted spoon and put into a food processor.
Put the onions into the bowl containing the cooking liquid, cover and microwave on HIGH for 4 minutes.
Puree the chicken livers, gradually adding the onions in the cooking liquid until smooth.
Add the butter in small pieces, then the tomato ketchup.
Add salt and pepper to taste.
Pass the mixture through a fine strainer (sieve) to obtain an extremely smooth cream.
Pour this into a small bowl, cover with saran wrap (cling film) and chill in the refrigerator for at least 4 hours.