Читать книгу 200 Easy Slow Cooker Recipes - Katie Bishop - Страница 19

I’m a real fan of chicken liver pâté, and it’s so economical to make! I like a smooth pâté, but if you prefer, simply process for less time to make a coarse version. This pâté will keep in the fridge for about a week and also freezes really well for a month.

Preparation time: 10 minutes

Cooking time: 2¼ hours

Makes 500g (1lb 2oz) pâté

400g (14oz) fresh chicken livers, rinsed and drained

1 tbsp butter, plus extra for greasing

1 small onion, peeled and finely diced

50g (2oz) dried natural breadcrumbs

2 tbsp double cream

2 tbsp Marsala or brandy (optional)

125g (4½oz) pork mince

2 fresh sage leaves

1 fresh thyme sprig, leaves only

A small pinch of mace

Sea salt and freshly ground black pepper

Pick over the livers, trimming any membranes away. Butter a small loaf tin or ovenproof dish that will fit into your slow cooker dish.

Melt the remaining butter in a frying pan over a medium heat. Add the onion and sweat for about 5 minutes or until soft. Remove from the heat and add the breadcrumbs, cream and Marsala or brandy. Set aside for about 5 minutes.

Place the onion, soaked breadcrumbs and all the other ingredients except for one of the sage leaves in a food processor and blitz until it reaches your preferred consistency. Place one of the sage leaves, attractive side down, into the bottom of the prepared tin or dish, then spoon the pâté mixture over the top, season with some salt and pepper and level the surface. Cover with a double layer of buttered foil.

Place the tin or dish in the slow cooker dish and carefully pour enough boiling water around the outside to come about one-third of the way up the sides of the tin or dish. Cover with the lid and cook on high for about 2 hours or until firm to the touch. Remove the tin or dish from the slow cooker and leave to cool completely before unwrapping and turning out. Cut into slices and serve with hot toast.