Recipe for Baked Chicken Liver Pate – with spring onions, port and cream. Delicious spread on melba toast.
6 spring onions, finely sliced with green tops
3 T (45 ml) butter
250 g fresh chicken livers
1 cup (250 ml) fresh cream
3 extra large eggs
3 t (15 ml) Ina Paarman’s Seasoned Sea Salt
1/2 cup (125 ml) port, sherry or Ina Paarman’s Chicken Stock
1/2 cup (125 ml) melted butter
Preheat the oven to 160 C. Butter 5 – 6 small ramekin dishes.
Sautee the spring onions in the butter. Leave to cool. Rinse the chicken livers under clean cold water. Place in a blender together with the cream and the eggs. Blend until smooth. Add the spring onions, Seasoned Sea Salt and port. Blend again until really smooth. Strain through a sieve into a large measuring jug. Pour into ramekins.
Place ramekins in a pan half-filled with boiling water. Bake open for 20 minutes until the tops are just firm to the touch. Switch off the oven and open the door slightly. Leave in the pan of water, until cooled down. Pour melted butter over each pate pot to seal in the flavour and preserve the pate. Delicious spread on melba toast.
By: Ina Paarman