PATÉ

“All I really need is love, but a little chocolate now and then doesn't hurt!” – Charles Schulz

A busy day today and all sorts of things to do at work but also at home. Seeing I’m keeping this entry short as the bed beckons too invitingly, how about a nice convoluted recipe, just right for the weekend?

CHICKEN LIVER PATÉ

Ingredients
1 kg cleaned chicken livers (no hearts)
3 carrots
2 celery stalks (with leaves)
4 sprigs of parsley
4 sprigs of rosemary
10 peppercorns
225 g butter
2 onions finely minced
2 teaspoonfuls salt
2 teaspoonfuls dry mustard
1 teaspoonful Tabasco sauce
3 teaspoonfuls Worcestershire sauce
1/3 teaspoonful mace
1/3 teaspoonful nutmeg
1 pinch ground cloves
1/2 wine glassful of dry sherry (or brandy)

Method
Clean the chicken livers thoroughly, leaving no trace of membranes, veins or gall. Bring a saucepan of salted water to the boil and add the peeled, chopped up carrots, celery, parsley, rosemary and peppercorns. Boil for 10 minutes and then add the livers, cooking for a further 10-15 minutes, until the livers are cooked. Remove from the heat and drain.
Melt the butter and heat until it starts to spatter. Add the finely minced onions and stir through until golden brown. Add the livers and vegetables, stirring through thoroughly. Add the spices, Tabasco and mustard, stirring through thoroughly. Add the sherry and simmer for about 5 minutes.
Purée in a blender until the mixture is reduced to the consistency of a fine paste. Put the pâté in a serving dish and smooth the top, decorating with sliced stuffed olives and a gelatine glaze if desired. Chill for about 6 hours before serving. Serve with slices of crusty French bread.
Enjoy your weekend!