Chicken Liver & Six Grapes Port Pate
Best served with remainder of the Port, Douro Red or an Australian Shiraz.
- 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
Step 1On a medium heat add oil and saute shallots and bacon until the shallots of softened but not browned.
Step 2Add the cleaned liver and cook until it just changes colour.
Step 3Pour in the port, allow it to cook down before adding the cream.
Step 4Add salt, pepper and parsley and cook until liver is almost cooked through, it should only take a couple of minutes.
Step 5Keep 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.