I have to thank Una Webster for sharing this great recipe with me. During my final year in university I lived with a friend by the name of Brian Webster. His mother Una, made the best chicken liver pâté I had ever tasted and Brian would always bring some up after visiting his home in Glanmire, Co. Cork. The recipe is older than me dating back to the mid 70′s, and tastes fantastic! It’s quick and simple to make and chicken liver is not that expensive to buy. In fact some butchers may even give you liver for free, depending on what else you buy or how well you know them. It’s real handy to have in the fridge, wonderful when spread on toast in the morning or a snack any time. It got myself and Brian by on many occasions, especially when when the finances were low. Give it a try, you wont be disappointed!
454g Chicken Liver
2 Dessert Spoon Sherry
Seasoning: Salt & Pepper, Bay Leaf
and Mixed Herbs
Melt Butter in pan
Cut rashers into small even pieces and cook in butter
Add chicken liver when rashers almost cooked. The livers should be washed.
Almost immediately, add the flavouring – herbs, garlic and bay leaves. Leave a few minutes
Add rest of butter. Salt and pepper to taste.
Allow mixture to simmer for approx 5mins. Remove from heat and remove bay leaf.
Add the mixture to liquidiser (blender), with cream and sherry. Liquidise.
Pour mixture into a container and leave in fridge to set for a few hours.