Liver Pate with Port serves 6
225 g chicken livers
75 g butter
1 small onion chopped
½ teasp thyme
1 small bay leaf
3 rashers bacon cut into strips
1 tablesp Port
1 tablesp dry sherry
Salt & Pepper
150ml single cream or fat free yoghurt
1 teasp brandy
50 gr mushrooms (optional)
Trim dry and chop roughly the chicken livers.
Heat butter in pan, sauté liver, onions, thyme, bay leaf mushrooms & bacon for 7 to 10 mins.
Remove from heat and discard bay leaf.
Put all into blender with cream, blend well.
Stir in port, sherry and brandy, season and put into dish or dishes.
Refrigerate.
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