So the promised Chicken Liver Pate. With garlic and bacon. Cheaply made – 88p for the livers, 89p for a whole pack of bacon pieces – only a few used – the rest in a bacon butty the following morning.
Chicken liver pate is a simple but scary dish. It has a lovely flavour – can carry a lot of garlic – and is so satisfying when made by your own fair hand. The terror comes in the cooking. A local chef once told me that you need to cook the livers only until they are “dangerously pink”. The problem with liver is that if you overcook it, it changes texture and becomes nubbly. Nubbly is mildy gritty. On the other hand, you don’t want to poison yourself and others.
The only really fowl thing you have to do is cut any remaining membranes off the livers. They become chewy clumps when cooked and it isn’t a good sensation in smooth pate.
I drained them a little too, since much of the bloody water came from the defrosting.
Melt a chunk of butter with a glug of EVOO (so the butter doesn’t burn) and saute a few bits of bacon. Add as much garlic as you feel is best and the livers. Salt (not too extravagantly) and cook as above, until “dangerously pink”. If you chicken out (as I did GRRR), that’s when you get nubbly pate (more GRRRR).
Pepper. Also green peppercorns are a good idea.
Slam the mixture into a food processor and process to a ghoulish liquid, reminiscent of a horror movie.
Pour into a decent size dish and smooth the top.
Melt a slab of butter and pour over the top. If any peaks of pate stick out of the butter, they will look pink and scary, so it’s best to ensure full coverage.
Chill for a few hours until everything is set. I like to mix a few green peppercorns in the butter usually, but this has been made for a dinner party tonight, which will be populated by self-confessed ‘plain eaters’ so I didn’t like to risk their enjoyment.
It’s to be eaten with bought sliced baguette and a little bit of salad. YUM!