8 thin slices of Parma or Prosciutto
ham – 2 T butter – 2 T olive oil – 80g finely diced bacon – 1 onion, finely
chopped – 2 cloves of garlic, crushed – 500g chicken livers – 3 bay leaves – 80ml
brandy or sherry – 125 g butter, softened – 50 g pistachio nuts, toasted
You will need a loaf tin, which you line neatly
with cling film or foil. Then carefully line it with the slices of ham, so that
it hangs over the sides, making sure each slice overlaps. Heat the butter and
oil together and fry the bacon, onion and garlic for 5 to 6 minutes, or until
soft but not browned
Trim the livers of any veins, fat or filaments. Add
them to the pan with the bay leaves and cook for 3 to 4 minutes until they are
brown on the outside but still pink inside. Add the brandy or sherry and simmer
stirring continuously for 3 minutes or until the liquid has almost disappeared.
Remove the bay leaf. Put the mixture into a food processor and blend to a very
fine texture. Gradually add the rest of the butter and blend till smooth.
Season, then stir in the pistachios. Spoon the mixture into the tin and fold
the ham over the top to enclose it. Refrigerate for at least 3 hours before
serving. You can keep this in the fridge for a couple of days; the flavour will
improve and it will be easier to slice. Cut into slices and serve with crisp
French bread, toast points or melba toast
© John & Lynne Ford, Adamastor & Bacchus 2018
No comments:
Post a Comment