Pate with Cranberries
Pate with Cranberries
 Prep Time ~ | Cooking Time ~ |
 Approx Cost ~ |  Difficulty ~ Easy |
 Freeze ~ |  Serves ~ 4-6 |
Serves 4 - 6
Ingredients
100g / 4oz smoked streaky bacon, snipped into small pieces
1 small onion, finely chopped
1 clove garlic, crushed
2 tablespoons, sunflower oil
450g / 1lb chicken livers, trimmed
100g / 4oz butter, softened
225g / 8oz full fat cream cheese
2 tablespoons each chopped fresh sage and thyme
2 tablespoons lemon juice
75g / 3oz dried cranberries
Salt and pepper
Sprigs fresh thyme to garnish
Method
- Heat a large non-stick frying pan over a high heat, add the bacon and fry until lightly cooked
- Add the onion and garlic and fry for a few minutes.
- Reduce the heat, cover and simmer for about 15 minutes until the onion and bacon are cooked.
- Using a slotted spoon, transfer the contents of the pan to a plate and leave to cool.
- Add the oil to the same pan along with the chicken livers, and cook over a high heat for 2 - 3 minutes on each side until cooked through.
- Set aside to cool.
- Measure all the remaining ingredients, except the cranberries, into a food processor. Add the bacon, onion and chicken livers and whizz for a few minutes until completely smooth.
- Add the cranberries and whizz for a few more seconds so the cranberries are still chunky.
- Season to taste.
- Spoon the pate into 6 ramekins or a terrine, cover with clingfilm and transfer to the fridge to firm up a little.
- Garnish with sprigs of thyme and serve at room temperature with melba toast or normal toast triangles.