Herbed Chicken Liver Pate with Brandy and Pancetta

Serves 10
Prep Time 10 mins
Cooking Time 1 Hour 10 mins
Ingredients

• 125g/4oz White bread, crusts removed
• 1 Clove garlic
• 100g Pancetta finely chopped
• 2 Tbsp Fresh Thyme, chopped (leaves only) see cook’s tips
• 2 Tbsp Fresh flat leaf parsley, chopped
• 500g/1lb Chicken livers, trimmed
• 1 Large free range egg
• 3-4 Tbsp Brandy
• 1/2 Tsp Grated nutmeg
• Black pepper
• 60g/2oz Butter, melted

Method

• Line the loaf tin with foil, leaving 5cm/2in overhanging on each side
• Cut the bread into chunks and blitz in the processor with the garlic until it becomes fine breadcrumbs
• Add the pancetta, parsley and thyme and blitz until finely chopped
• Add the chicken livers, egg, Brandy, nutmeg and pepper to taste, and puree until smooth
• Add the butter and puree again
• Put the pate mixture into the prepared loaf tin and fold the foil over the top
• Place in a roasting tin and pour in boiling water to come half way up the loaf tin
• Bake in a preheated oven at 160°C/325°F/Gas mark 3 for 1 hr 10 minutes (see cook’s tips)
• Leave pate to cool completely and refrigerate overnight
• When you’re ready to serve, invert onto large plate, carefully pull off the foil and cut into slices

Cooks Tips

• To remove the Thyme leaves just hold the stalk and strip off the leaves
• After 1 hour, check with a skewer to see if pate is done, insert into the middle and if it comes out clean it’s cooked, I put it back for another 10 minutes

Equipment

• 1.25 litre/2 pt loaf tin
• Roasting dish
• Food processor or blender
• Aluminium foil

Shopping List

• 125g/4oz White bread
• 1 Clove garlic
• 100g Pancetta
• 2 Tbsp Fresh Thyme
• 2 Tbsp Fresh flat leaf parsley
• 500g/1lb Chicken livers
• 1 Large free range egg
• 3-4 Tbsp Brandy
• 1/2 Tsp Grated nutmeg
• Black pepper
• 60g/2oz Butter

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