mary berry chicken liver pate with brandy

mary berry chicken liver pate with brandy

mary berry chicken liver pate with brandy

Basic ingredients for mary berry chicken liver pate with brandy

  • 1kg chicken liver
  • Salt to taste
  • 1 tsp chicken stock powder
  • 1 tsp mixed dried herbs
  • 2 rashers bacon cut into small pieces
  • I medium onion finely chopped
  • 1/3 cup brandy
  • 3 tbsp olive oil
  • 3 tbsp butter
  • 2 small garlic finely chopped
  • 4 – 5 tbsp chopped shallots
  • 1/4 tsp black pepper

How to make mary berry chicken liver pate with brandy

  • Drain the chicken liver and chop it into small pieces. Place butter and oil in a pan and heat for 30 seconds. Cook the onion, garlic, and bacon until translucent. It should take approximately 2 minutes. Mix in liver, shallots, and herbs.
  • Add chicken stock powder. Now Cover and cook for 2 to 3 minutes on medium heat. Mix it again. Add brandy and 1/4 teaspoon salt
  • After this, Cover with a lid and continue cooking for 5 minutes. Mix again, and continue cooking for 3 to 5 minutes.
  • Now let it cool down for ten minutes, then turn off the heat. It should be smooth and creamy. It can be enjoyed on toast or crackers.

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