John Webber's Chicken Liver Pate

This recipe comes from an Australian Women’s Weekly Dinner Party Cookbook circa early ‘80s. You may laugh, but when the book went missing post-separation both Helen and John were snippy at it’s loss. Our friend Carden also loves this recipe and I believe it has made some appearances at his butchery.

Ingredients

500g chicken livers (soak in water for 1 hour)

125g butter

1 large onion

Half teaspoon thyme

1 bayleaf

6 rashers bacon

3 tablespoons port

3 tablespoons dry sheery

1 tablespoon brandy

Salt, pepper

Half cup cream

125g mushrooms

60g butter extra

Extra bayleaves

Method

Heat butter in pan ad add finely chopped onion, thyme, bayleaf and finely chopped bacon. Saute slowly until very tender, but not brown. Add cleaned livers which have been soaked in salted water for 1 hour, then drained; simmer 7 minutes or until cooked.

Put cooked mixture and butter from pan into blender. Add brandy, port, sherry, salt, pepper, cream and finely chopped mushrooms to pan. Stir to combine, bring to boil. Simmer gently uncovered until sauce has reduced by half. Pour sauce into blender, blend both together until smooth.

Push mixture thorugh coarse sieve (Helen doesn’t bother - I put mine in the Nutrabullet and it came out super smooth). Place in individual dishes. Refridgerate until firm.

Put extra butter in saucepan. Melt over gentl heat until white sediment comes to top. Skim off white sediment. Place a bayleaf on top of each pate and pour the clarified butter over to covre top of pate and refrigerate until set.