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Chicken Liver Pate
I based this recipe on one my sister gave me except I
added some wine for a slightly different flavour.
It
is great on little savoury biscuits, in sandwiches or on
toast for breakfast.
To convert any of these ingredients into US measurements please
use this
Quantity Conversion Chart
Ingredients:
300 gm (10 ounces) chicken livers
125 gm (4 ounces) diced bacon
1 small onion
1 teaspoon garlic, chopped
1/2 cup water
1/2 cup dry white wine
1/2 packet cream of chicken soup mix
2 teaspoons dry powdered gelatine
salt and pepper to taste
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Method:
Cook first six ingredients together in a saucepan for 20
minutes.
Add last three ingredients, stir well until boiling.
Blend the mixture whilst still in the pan with your Bamix
or other blender.
Pour into bowl and chill till set firm.
Notes:
When I use wine in cooking I use cheap wine. I'm
not into alcohol in any way so I wouldn't know the
difference between using good or cheap wines.
This pate is excellent on savoury biscuits, on toast or
even in sandwiches.
Food Facts:
Garlic is a "wonder" food. It has anti-viral,
anti-bacterial, anti-fungal and anti-cancer properties. It has
been found to lower blood cholesterol, to boost the immune system,
to lift one's mood and to create a calming effect. It is thought to
have originated in central Asia. Garlic can exaggerate the effects
of drugs used to combat high blood pressure so be careful. If your
breath smells strongly of garlic try chewing on parsley.
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