Ingredient:
30 g (1 oz) butter
125 g (4 oz) chicken livers
5 shallots, coarsely chopped
125 g (4 oz) lean bacon rashers, rinds removed, coarsely chopped
60 g (2 oz) spinach leaves, shredded
2 tbsp chopped fresh thyme leaves
1 garlic clove, crushed
Salt and black pepper
8 streaky bacon rashers, rinds removed toasted bread and cornichons, to serve
Method:
Using a pair of kitchen scissors, trim the chicken livers, cutting away any membranes. Melt half of the butter in a frying pan, add the livers, and cook gently, stirring occasionally, for 3 minutes or until they are browned on the outside but still pink inside.
Puree the chicken livers in a food processor until smooth. Turn into a large bowl and set aside.
Melt the remaining butter in the frying pan, add the shallots, and cook gently, stirring occasionally, for a few minutes until soft but not coloured.
Add the shallots to the chicken livers with the chopped bacon, spinach, parsley, thyme, and garlic. Season with salt and pepper.
Puree half of the this mixture until smooth, then stir it into the remaining mixture in the bowl.
Shape and wrap the chicken liver pates.
Heat a frying pan, add the pates, and cook them gently until browned all over. Lower the heat, cover, and cook over a very gentle heat for 35-40 minutes.
Serve the pan-fried pates either warm or room temperature, accompanied by the toast and cornichons.
