Pork and Chicken Liver Pâté
CD HD 40mins plus chilling
4 Cold Leftovers
Offal Pork Alcohol Herbs Hors d'oeuvre Appetizer Starter Eggless
Chicken Livers, roughly chopped
Shallots. Finely chopped
Garlic Cloves, crushed
tbsp Fresh Sage, chopped
teasp Cayenne Pepper
Cooked (leftover) Pork, diced
Cooked Ham, diced
and Black Pepper
Put the chicken livers and Marsala in a bowl and leave to marinate for 15
Melt 50g/2oz of the butter in a frying pan, add the shallots, garlic and sage
fry gently for 5 minutes. Add the chicken livers and Marsala. Fry over a high
for 1 minute, then stir in the cayenne and stock. Simmer for 3-4 minutes until
livers are cooked. Leave to cool completely.
Put the cooled mixture in a food processor with the breadcrumbs, pork and
work briefly to chop finely. Season to taste.
Spoon the mixture into a pat e dish and smooth the surface. Melt remaining
over a low heat, allow to cool for 5 minutes, then carefully pour over the pate.
for several hours before serving.
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