CHICKEN LIVER PATE WITH PISTACHIO NUTS AND PROSCIUTTO

This pate is divine:

y-pate

What you need:

6 very thin slices prosciutto

2 tablespoons butter

3 tablespoons olive oil

80g finely diced bacon

1 onion finely chopped

2 cloves garlic crushed

500g chicken livers

3 bay leaves

80ml sherry or brandy

125g butter softened

50g pistachio nuts, toasted

What you do:

Line a 1.5 litre loaf tin with foil.  Then line with the prosciutto so that it hangs over the sides, making sure each slice overlaps.  Heat the butter and oil and cook the bacon, onion and garlic for 5-6 minutes, or until the onion  is softened but not browned.

Trim the chicken livers of any fat and veins.  Add them to the pan with the bay leaves.  Increase the heat to hot and cook for 3-4 minutes, or until the livers are brown on the outside, but still pink on the inside.

Add the sherry and simmer, stirring continuously, for 3 minutes, or until the liquid has almost disappeared.  Remove the bay leaves.  Put the mixture in a food processor and blend to a very fine texture.  Gradually add the butter and blend until smooth.  Season, then stir in the pistachios.

Spoon the pate mixture into the tin and fold the prosciutto over the top to enclose it.  Refrigerate for at least 3 hours before serving.  Cut into slices to serve.

Goes nicely in the YUM Farmer’s Platter:

y-yum-farmers-platter2

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