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Pork and Chicken Liver Pâté CD HD 40mins plus chilling Serves 4 Cold Leftovers Offal Pork Alcohol Herbs Hors d'oeuvre Appetizer Starter EgglessIngredients 100g/4oz Chicken Livers, roughly chopped 3 tbsp Marsala 175g/6oz Butter 3 Shallots. Finely chopped 2 Garlic Cloves, crushed 1 tbsp Fresh Sage, chopped ¼ teasp Cayenne Pepper 90ml/3fl.oz. Chicken Stock 25g/1oz Fresh Breadcrumbs 225g/8oz Cooked (leftover) Pork, diced 100g/4oz Cooked Ham, diced Salt and Black Pepper
Instructions 1. Put the chicken livers and Marsala in a bowl and leave to marinate for 15 minutes. 2. Melt 50g/2oz of the butter in a frying pan, add the shallots, garlic and sage and fry gently for 5 minutes. Add the chicken livers and Marsala. Fry over a high heat for 1 minute, then stir in the cayenne and stock. Simmer for 3-4 minutes until the livers are cooked. Leave to cool completely. 3. Put the cooled mixture in a food processor with the breadcrumbs, pork and ham; work briefly to chop finely. Season to taste. 4. Spoon the mixture into a pat e dish and smooth the surface. Melt remaining butter over a low heat, allow to cool for 5 minutes, then carefully pour over the pate. Chill for several hours before serving.
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