Ingredients:
- 1.5 lbs Chicken Livers
- Milk - enough to cover livers
- 1 small onion, minced
- 1-2 cloves of garlic, minced
- 1 tsp curry powder
- 1/4 cup brandy
- 1/3 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp. butter
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| Method: |
| |
| 1. Soak the chicken livers overnight in milk |
| 2. Mince garlic and onions |
| 3. Drain the chicken livers, discarding the milk
(unless you feel like playing a funny trick on someone -then
you should try offering it as strawberry milk - ewwww!.) |
| 4. Melt butter in a frying pan and sauté garlic
and onions. |
| 5. Deglaze the pan with the brandy |
| 6. Drink a swig of the brandy yourself |
| 7. Add cream to the pan and reduce for 1-2 min. |
| 8. Cool the cream and onion mixture |
| 9. Add chicken livers to a food processor and
puree thoroughly |
| 10. Add cooled cream mixture, curry powder, salt
and pepper to food processor and blend |
| 11. Strain the mixture through a fine sieve. Do
not force lumps through the sieve (the lumps are veins, sinew
and other gross stuff) |
| 12. Pour into a non-stick, terrine or loaf pan
(alternately, you can line the pan with saran wrap) |
| 13. Place in a bain marie (a hot water
bath) |
| 14. Cook in a 300F oven for 90 min. |
| 15. Remove from pan and cool for several hours
or overnight in the fridge. |
| 16. To loosen, dip the pan in hot water briefly
and run a clean knife around the outside of the pate. |
| 17. Invert on a plate and serve. |
