Chicken Liver & Six Grapes Port Pate
Best served with remainder of the Port, Douro Red or an Australian Shiraz.
Ingredients
- 1 tbs oil
- 2 shallots, chopped
- 1 rasher bacon, chopped
- 500g chicken liver, 300g once cleaned and trimmed
- 3 tbs port
- 100ml cream
- Salt, to taste
- Pepper, to taste
- 1 tbs fresh parsley
- 2 tbs butter
Instructions
Step 1
On a medium heat add oil and saute shallots and bacon until the shallots of softened but not browned.Step 2
Add the cleaned liver and cook until it just changes colour.Step 3
Pour in the port, allow it to cook down before adding the cream.Step 4
Add salt, pepper and parsley and cook until liver is almost cooked through, it should only take a couple of minutes.Step 5
Keep in the fridge for 24 hours for flavours to develop before serving. Keeps for about a week in the fridge or can be frozen till needed.
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