Back up to Dave's Home Page
This recipe is not really Irish/Ulster
in origin, but it is delicious with the
wheaten bread
recipe which is also available from my
home page.
Ingredients :
2 oz butter
1 large clove garlic (or equivalent)
4 rashers streaky bacon
1 small onion
Small pinch of mixed/Mediterranean herbs
8 oz Chicken livers
1 tablespoon fresh cream
1 tablespoon sherry/brandy
salt and pepper to taste
1 small pinch mixed spice
Melt the butter, cook the bacon and onion (in butter). Crush and add the garlic towards the end of cooking to avoid bitterness. Add the rest of the ingredients (except for the cream and sherry/brandy) and cook, for approximately 15 minutes, until done. Allow to cool, and add the cream and sherry/brandy. Liquidise using a blender until quite smooth. Put the mixture into small ramekin dishes and cool. If required, the pate keeps better if you pour melted butter over the surface in order to preserve it. It also freezes quite well. The mixture could also be decorated by placing a bay leaf in the melted butter if the pate is for a friend. This pate is absolutely delicious when served with fresh wheaten bread (see the recipe attached to my home page). Don't make a glutton of yourself, and Bon Appetit !