ROGERS’ CHICKEN LIVER PATE
500 g chicken livers 125 g butter 1 large onion chopped ½ teaspoon Thyme
1 bay leaf 6 rashers bacon 3 tablespoons port 3 tablespoons dry sherry
1 tablespoon brandy Salt & pepper ½ cup cream 125 g mushrooms
Soak cleaned livers in salt water for 1 hour. (1 litre water, 2 table spoons of salt)
Heat butter in pan, add finely chopped onion, thyme and bay leaf cook gently
Add bacon and saute slowly until tender but not brown.
Add livers and simmer for a minimum of 7 minutes until cooked. (remove bay leaves)
Put mixture into blender and blend until smooth, return to the pan.
Add to pan brandy, port and sherry, salt and pepper, cream and chopped mushrooms.
Stir, bring to the boil, simmer very gently uncovered, until reduced by half. Stir occasionally.
Pour into blender, blend until smooth. Put into small bowls and chill.
Cover each bowl with melted butter and a sprig of thyme. Chill
An essential part of the whole process is to ensure that only the best ingredients are used. Quality control is paramount. Therefore when adding the Port, Sherry, and Brandy one must taste the products prior to using. This can lead to the chef missing vital steps in the process.
Thankthully zis chief has'nt had ony troubble en zis regaard!! Bone apirteet. Hic.
Dianne. It belongs here. You done good my friend. Thank you.