4 slices of streaky bacon
1 onion
1 garlic clove
lots of butter
1 pot of chicken livers (half a pound)
4 mushrooms
1 apple
handful of fresh parsley
teaspoon of ground herbs de provence, or fresh sage if available
salt & pepper
a glass of red wine
Saute the bacon and the onion and garlic in some of the butter, on medium heat.
Clean the chicken livers (take off white bits) and add them, adding more butter if necessary. Stir now and then. Add mushrooms. Peel and core apple, chop it, add it, adding more butter if necessary. When livers and apple and mushrooms are cooked (about 10 mins), add herbs and seasonings and red wine. Let it cook a few minutes more, stirring to deglaze pan. (This means scrape any bits into the sauce.
Put the whole lot into a large cold high sided saucepan.
Put some more butter into a different saucepan, and put it on the ring where you were cooking, with the heat now off.
Using an electric whisk hand liquidizer thing, liquidize everything in the big saucepan, stirring well and mixing well. (If you have a food processor, you can use that and you already know how.) Put the pate into a bowl, or into four ramekins. Cover with the melted butter from the other pan. Chill for 8 hours or overnight before using.
Keeps for three or four days.
