2 onions, peeled & diced
1 tsp finely chopped garlic
2 Tbsp light olive oil or coconut oil
2 tsp butter
125g back bacon, diced
250g fresh button mushrooms, sliced
2 medium green peppers, diced
1 tsp green onion seasoning
½ tsp fresh or dried chillies
½ tsp salt
½ tsp freshly ground pepper
1 Tbsp freshly chopped thyme
1 tsp barbeque spice
500g chicken livers
1 tsp paprika paste (or ½ tsp powder)
1 Tbsp sherry, port or brandy
100ml fresh cream
a few sprigs of fresh thyme
a few leaves of parsley
In a large frying pan or saucepan, sauté the onions & garlic in the olive oil and butter.
Add the bacon, mushrooms, green peppers & green onion seasoning and lightly brown.
Add the chilli, salt, pepper, thyme, barbeque spice & chicken livers, constantly stirring while frying.
When cooked, add the paprika & sherry (or port or brandy) and light. When the flame has extinguished, add the cream.
After cooling for 5 mins, blend (blitz) to a preferred consistency (quite coarse is good).
Decant into ramekins, serving bowls or jars which should be freezer-proof if freezing.
Cover with a thin layer of Clarified Butter and garnish with thyme and parsley.
Once cooled to room temperature, cover with plastic wrap and either refrigerate or freeze.
Frozen paté should be defrosted at room temperature before use.
This recipe is best when made with the quantities specified which will serve 4 as a starter with 4 servings spare for freezing.
Serve with crackers, Melba toast, slices of seed loaf and/or French bread.
How to Make
Dice 100g of butter and allow to melt over a low heat without browning, skimming off any surface scum. Remove from heat and allow to stand – the yellow liquid which rises to the top is the clarified butter. Cool to room temperature and strain over paté.