Author Jean Morrison
Chicken Liver Pate (1)
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
Cooking time: 25 minutes
Quantity: 2 cups
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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
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.
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.
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.
Chicken livers are an excellent source of iron.
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