Cheshire Chicken Liver Pate

Ingredients
175g/6oz unsalted butter, softened
450g/1lb chicken livers, trimmed and cleaned, try tp saok in milk over night
2 Eggs
2 shallots, finely chopped
1 tsp soft thyme leaves
1 tsp chopped fresh Rosemary
3 fl oz Brandy
2 cloves garlic, finely chopped
2 tbsp brandy
½ tsp freshly ground black pepper

Method
1.   Blend the livers in a food processor until until smooth, add the 2 eggs
2.   Place the thyme Rosemary shallots and Brandy in a pan and boil up, reduce by half
3.   Sieve the bradny mixture and keep the cooking liquor
4.    Melt the butter slowly to the livers
5.   Add the Brandy to the liver mix
6.   Lay cling film in a loaf tin
7.   Place the liver mix into the loaf tin.
8.   Cook in a bain maire Gas 6 around 150oc for 35 mins

Chicken Rice & Peas

We did a menu tasting for a wedding, with a twist, its a buffet served to the guests and the Bride and Groom would like a Traditional Chicken rice and Peas served, Its the grooms family recipe. with our twist [Read More]

• Christmas Working Lunches delivered
Christmas Working Lunches[Read More]

• Mum we are on the telly?????

We did the Northwest Fine Festival at Tatton last w...[Read More]

• Cleaning services...
When you have had your party or event and all your guests ha...[Read More]

• Australian Tourist Board
Have you ever eaten Kangaroo???
We have just done an Drin...[Read More]

• New Pictures
Have you noticed the new pictures on our site?

We hav...[Read More]