JENNIFER’S CHICKEN LIVER AND BACON PATE

2 x 250 g tubs of chicken livers, cleaned
5 rashers bacon, fat removed
1 medium onion
2 cloves of garlic
salt and black pepper (Be careful not to add too much salt, as the bacon is salty, so add it last)
1 teaspoon dry white wine / ½ teaspoon brandy, optional
50 g of butter
250 ml tub of cream

Gently fry the onions and garlic in the butter until tender.
Half fry the bacon and remove the fat.
Add the chicken livers and all other ingredients, except for the cream and fry until the livers are cooked.
Stir in the cream and warm it through.
Taste for flavouring.
Take off the stove and allow cooling for about 20 minutes.
You now need a grinder or liquidizer.
Liquidize small amounts at a time and place into a dish.
When last amount has been liquidized, place in the dish and stir.
Decant into smaller containers and once cooled, pour melted butter over the top, just to cover.
This seals the pate and allows it to last longer.
Refrigerate.

Recipe and photo: Jennifer Weir‎