Chicken Liver Pate with Prunes - Restaurant Association of Nova Scotia

Name: Chicken Liver Pate with Prunes - Restaurant Association of Nova Scotia
Ingredients: 100g Ready-To-Eat Prunes; 4tbsp brandy; 4tbsp port; 650g chicken livers, thawed if frozen; 250g boneless pork shoulder steaks or other cut of pork with plenty of fat, roughly chopped; 450g rindless bacon; 1 large onion, finely chopped; 2 garlic cloves, finely chopped; 2tbsp fresh thyme leaves, chopped; 2tsp freshly grated nutmeg; 2tsp salt; 1tsp cayenne pepper; Freshly ground black pepper; Fresh bay leaves to garnish

rans.ca

Start this dish 2 days before it is required. Scandinavians serve a rich pork liver pâté but it may be a little too heavy so we suggest a more French-inspired t

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Ingredients

100g Ready-To-Eat Prunes
4tbsp brandy
4tbsp port
650g chicken livers, thawed if frozen
250g boneless pork shoulder steaks or other cut of pork with plenty of fat, roughly chopped
450g rindless bacon
1 large onion, finely chopped
2 garlic cloves, finely chopped
2tbsp fresh thyme leaves, chopped
2tsp freshly grated nutmeg
2tsp salt
1tsp cayenne pepper
Freshly ground black pepper
Fresh bay leaves to garnish