Chicken Liver and Bacon Pate
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 250 g chicken livers
- • 100 g bacon (chopped, with all visible fat removed)
- • 1 onion (chopped)
- • 1 clove garlic (chopped)
- • 1-2 tbsp fat free fromage frais
- • 1/2 tsp mixed herbs (fresh or dried)
- • salt (to taste)
- • freshly ground black pepper (to taste)
- • low calorie cooking spray
Preparation Steps
Trim the chicken livers of any stringy sinews, then rinse them and gently pat dry with kitchen paper
Spray a decent sized frying pan with low calorie cooking spray. Add the garlic and onion and cook over a medium heat, stirring, for about 5 minutes, or until softened
Add the livers, bacon and herbs, and cook, stirring frequently, for about 3-4 minutes, or until the livers are coloured on the outside but pink in the centre
Put the mixture from the frying pan into a blender, add a spoonful of fromage frais and blend until smooth
If the pate is too course, keep adding the fromage frais a bit at a time until you reach the preferred consistency
Transfer into a bowl and chill in the fridge for 2-3 hours, until the pate becomes a more spreadable consistency