Baked chicken liver pate with BUGA’s Chili Cranberry sauce
500 g chicken livers
4 tbsp cognac or brandy
½ cup double cream
1 garlic clove, crushed
a grating of nutmeg
2 large eggs, beaten
sea salt and freshly ground black pepper
a few sage leaves
½ cup melted butter (optional)
BUGA’s Chili Cranberry Sauce and fresh bread or crackers for serving
Preheat the oven to 160°C.
Trim the livers, then rinse and pat dry. Chop the livers in a food processor and blend with brandy, cream, garlic, nutmeg, and egg until the mixture is very smooth. Add salt and freshly ground black pepper and mix well.
Pour the mixture into a baking dish. Tuck in some sage leaves. Place the dish in a baking pan filled with enough hot water to fill halfway up the sides.
Bake for about 1 hour or until browned and set.
Allow to cool in room temperature and then refrigerate. Chill for a few hours or overnight.
Serve with BUGA’s Chili Cranberry Sauce and fresh bread or crackers.
Baked chicken liver pate with BUGA’s Chili Cranberry sauce
500 g chicken livers
4 tbsp cognac or brandy
½ cup double cream
1 garlic clove, crushed
a grating of nutmeg
2 large eggs, beaten
sea salt and freshly ground black pepper
a few sage leaves
½ cup melted butter (optional)
BUGA’s Chili Cranberry Sauce and fresh bread or crackers for serving
Preheat the oven to 160°C.
Trim the livers, then rinse and pat dry. Chop the livers in a food processor and blend with brandy, cream, garlic, nutmeg, and egg until the mixture is very smooth. Add salt and freshly ground black pepper and mix well.
Pour the mixture into a baking dish. Tuck in some sage leaves. Place the dish in a baking pan filled with enough hot water to fill halfway up the sides.
Bake for about 1 hour or until browned and set.
Allow to cool in room temperature and then refrigerate. Chill for a few hours or overnight.
Serve with BUGA’s Chili Cranberry Sauce and fresh bread or crackers.
