By The Canadian Living Test Kitchen
Source: Holiday Best 2005
2 tbsp (30 mL) butter
1/3 cup (75 mL) sliced shallot or onion
2 tbsp (30 mL) brandy
2 tbsp (30 mL) whipping cream
1/2 tsp (2 mL) each salt and pepper
Pinch ground nutmeg
Brandied Currant Sauce
1/2 cup (125 mL) dried currants or cherries
4 tsp (18 mL) brandy
Rinse chicken livers; trim and pat dry. Set aside.
In large skillet, melt half of the butter over medium heat; fry shallots, stirring occasionally, until softened, about 5 minutes. Transfer to food processor.
Add remaining butter to skillet; sauté chicken livers over medium-high heat until browned but still slightly pink in centre,
about 5 minutes. Remove from heat. Add brandy; scrape into food processor.
Add cream, salt, pepper and nutmeg to liver mixture; purée, scraping down side occasionally, until smooth. Transfer to two 1-cup (250 mL) serving bowls; smooth surface. Place plastic wrap directly on surface; refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 2 days. Or overwrap with heavy-duty foil and freeze for up to 2 weeks.)
Brandied Currant Sauce:
In small saucepan, melt jelly over medium-low heat. Add currants and brandy; cover and simmer for 5 minutes. Let cool. (Make-ahead: Refrigerate in airtight container for up to 2 days.) Spoon over pâté.
Nutritional Information PER 1 TBSP
15 ML : about
|cal 40||pro 2g||total fat 1g||sat. fat 1g|
|carb 4g||fibre 0||chol 50mg||sodium 53mg|
|iron 7||vit A 54||vit C 5||folate 25|