Chicken liver and wild mushroom pate
HEAT the olive oil in a pan and fry the shallot and garlic lightly.
Add the mushrooms and fry for 5 minutes.
Cook the chicken livers over a medium heat for 4 minutes and add the brandy. Add the butter and blitz with a food processor. Allow to cool and transfer to cake tin.
Place into a bain-maire, top with bay leaves and bake for 30 minutes in a pre-heated oven at 180 c.
Serve cooled with toast and sun-dried tomato chutney.
The full article contains 91 words and appears in Bridlington Gazette & Heral newspaper.
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Last Updated:
15 April 2008 1:28 PM
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Source:
Bridlington Gazette & Heral
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Location:
Bridlington
