Crock of Pate

by SuperValu

A perfect picnic accompaniment best served with apricot and pear chutney

6 people 120 minutes 10 minutes

Ingredients

Heat 30g butter in a frying pan with a drizzle of oil then add the bacon, onion and garlic and cook gently until softened but not caramlised.
Add the Chicken livers to the pan with the bay leaves.
Increase the heat and cook for about 3-4 minutes until the liver is nicely browned all over but still pink and soft in the centre. Add the brandy to the livers and flambée.
Pour in the cream and simmer for a further 3 minutes then remove the bay leaves.
Pour the mixture to a food processor and blitz until a smooth puree consistency is achieved.
Gradually add in the softened butter and season to taste.
Spoon the mixture into sterilised jars, then cover with a layer of clarified butter - store in the fridge until required.
Serve with p ear and apricot chutney and some slices of rye bread