Tims Pate
This decadent chicken liver pate recipe features a rich blend of flavors from shallots, garlic, thyme, and a touch of black pepper, all enhanced with the deep flavors of Port and Madeira wine. Served in elegant individual dishes, this smooth and velvety pate is a true delight for any occasion.
— Constant Cookbook
Ingredients
- 750g Frozen chicken livers.
- 5 Shallots finely chopped
- 2 Cloves of garlic finely chopped.
- Tablespoon of freshly chopped Thyme.
- Teaspoon of freshly ground black pepper.
- 1pk Lurpack butter.
- 1 Wine Glass of Port
- 1 Wine Glass of Madeira Wine
Instructions
- Fry the chicken liver and shallots in half the butter for approx 5 min, donâÃÂÃÂt over cook the liver they need to red on the inside.
- Add Garlic, Thyme & Pepper and cook for a further 5 min.
- Add Port, Madeira wine and remainder of butter and cook for a few min until all butter has melted.
- Transfer to a mixing bowl and Blend until smooth.
- Pass pate through a fine sieve into serving dishes and let cool
Yield
Serves 10
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