Tuesday, November 16, 2010

Made a couple of pots of this yesterday.

During my time in Paris I would buy pâté from a deli in the Bastille and eat it spread on French bread from a local bakery, sitting in the street watching the beautiful students and hipsters of Paris’s hippest district schlep past. That’s living all right! But these days it's all about spending as much time as I can with my family in-between traveling, and my kids love a bot of this when they get in from school on Warburton's toastie bread (the orange packet)

Feeds 4-6

250g frozen chicken livers (keep the pots they are packed in and wash thoroughly)
1 small onion, chopped into 4
3 cloves garlic
2 egg yolks
a lot of salt and black pepper
a splash of brandy or whisky
a dash of double cream

Cover the livers, onions and garlic with water and simmer for about 20 minutes until cooked.
Slide the egg yolks into the water while the liquid is simmering.

When the livers are cooked, pour off the fluid and throw it away. Put the remainder through a mincer or blender. Add plenty of salt and pepper to taste, and more garlic if needed. Then add a splash of brandy or whisky, and a dash of double cream. Combine everything well and re-use the thoroughly washed plastic pots to put the pâté in.

Melt enough butter to cover the top of the pâté. Leave the pâté to cool, then refrigerate and use within a week (although this pâté can be frozen). Serve spread on hot toast with black pepper and fresh lemon juice.

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