The Little Piggy

Yummm, I love chicken liver pate. It's super easy to make and is the perfect first course for a dinner party or a light lunch on it's own. Make sure to serve it with gherkins, grainy mustard and toast.

Ingredients:

    * 1.5 lbs Chicken Livers
    * Milk - enough to cover livers
    * 1 small onion, minced
    * 1-2 cloves of garlic, minced
    * 1 tsp curry powder
    * 1/4 cup brandy
    * 1/3 cup heavy cream
    * 1 tsp salt
    * 1/2 tsp black pepper
    * 2 tbsp. butter

 
Method:
 
1. Soak the chicken livers overnight in milk
2. Mince garlic and onions
3. Drain the chicken livers, discarding the milk (unless you feel like playing a funny trick on someone -then you should try offering it as strawberry milk - ewwww!.)
4. Melt butter in a frying pan and sauté garlic and onions.
5. Deglaze the pan with the brandy
6. Drink a swig of the brandy yourself
7. Add cream to the pan and reduce for 1-2 min.
8. Cool the cream and onion mixture
9. Add chicken livers to a food processor and puree thoroughly
10. Add cooled cream mixture, curry powder, salt and pepper to food processor and blend
11. Strain the mixture through a fine sieve. Do not force lumps through the sieve (the lumps are veins, sinew and other gross stuff)
12. Pour into a non-stick, terrine or loaf pan (alternately, you can line the pan with saran wrap)
13. Place in a bain marie  (a hot water bath)
14. Cook in a 300F oven for 90 min.
15. Remove from pan and cool for several hours or overnight in the fridge.
16. To loosen, dip the pan in hot water briefly and run a clean knife around the outside of the pate.
17. Invert on a plate and serve.