Chicken Liver Pate With Juniper Berries
|Butter||1⁄4 Cup (4 tbs)|
|Sliced shallots||2 Ounce|
|Garlic||1 Clove (5 gm), sliced|
|Chicken livers||10 1⁄2 Ounce|
|Juniper berries||4 , crushed|
|Cognac/Prune brandy||3 Tablespoon|
Put the butter in a bowl and melt on HIGH for 30 seconds.
Add the shallots and garlic, stir and cook, uncovered, on HIGH for 3 minutes.
Rinse the chicken livers and pat dry on kitchen paper.
Puree the chicken livers, juniper berries, shallots, garlic and thyme in a food processor.
Add the eggs, prune brandy or cognac, salt and pepper and a good pinch of cayenne.
Pour the mixture into a bowl and make a small hollow in the center with the back of a spoon.
Cover and microwave on HIGH for 5 minutes.
Leave the pate to cool in the bowl, chill in the refrigerator until.