[muntjac]

ok you need the following bits n bobs


25g Butter
500g chicken livers, trimmed of fat and sinew
2 cloves garlic, roughly chopped
150 ml carton double cream
cup dry white wine
1 teaspoon light brown demera stuff

6 rashers bacon choppeed up small and fried only in its fat till soft
and 3 boiled eggs chopped up

Melt the butter in a frying pan and cook the livers and garlic over a fairly high heat for 5 to 8 minutes, stirring occasionally, until the livers are browned and caramelised on the outside but slightly pink on the centre. Allow to cool for 5 minutes.

Whizz the chicken livers and all the juices to a paste in a food processor. With the motor running, pour in the cream, followed by white wine until well blended and completely smooth. Season with the sugar, 1 tsp salt and plenty of ground black pepper. Pour into a bowl, cover with cling film and chill overnight..take out the fridge and cover with melted unsalted butter recover with cling film and you can freeze it but i love it fresh .. if you want t vary it add sliced cooked mushrooms or even capers .. for pate with a kick chop fresh chillies and fry them with the livers

[Aunt Sally]

Ooo... lovely I'll have a go at that one  :!: