Not for lily-livered chickens

I’ve done this before, but it was a long time ago and in the spirit of keeping up this Christmas food thing, I think it’s worth including again –

Sadly though, it seems to be another one of those foods that divides people – mention chicken liver pate in passing conversation and you can bet that someone will pull the same sort of face that you would expect them to reserve for bee stings and treading in particularly squidgy dog turds. I understand that we all have different tastes, I really do, but I will never understand how people can have such a violent reaction to foods that millions of other people are perfectly happy to put in their mouths and enjoy? You’re just a bunch of chickens – give it a try and see. It won’t poison you. You won’t spend a week on the loo. And you may just find that you like it. As long as you open your mind and give it a chance.

For those that don’t need convincing, do give this a go – it’s very quick, it freezes well and it’s another great thing to have on the table at Christmas.

Chicken liver pate

Roughly chop an onion, a few cloves of garlic and a little chopped red chilli and fry in a pan with butter. After a few minutes add about 250g of chicken livers to the pan and continue to fry on a moderate heat. Next add half a glass of white wine and a good splash of brandy, plenty of seasoning and cook for about five minutes allowing the wine to reduce and the livers to cook through.

In a blender, add a handful of chopped parsley and few tablespoons of cream cheese then add the liver mixture and blend to a smooth paste.
Turn in out into a bowl and top with  a large nob of butter which will melt and form a seal over the pate.

Leave it in the fridge – if you can bear to wait then give it a day before cracking it open…

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