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Ingredientes
- 500 gm chicken livers
- 1/3 c. brandy
- 125 gm butter
- 1 x onions, medium
- 2 slc bacon
- 2 clv garlic, crushed
- 1/3 c. cream
- 1/2 tsp thyme, minced salt, pepper
- 1 pch nutmeg
Direcciones
- Trim livers and place in a bowl with brandy; toss well to combine. Leave to marinate for 1-2 hrs. Drain well and reserve marinade.
- Chop onion and bacon.
- Heat 1/2 the butter in a pan, saute/fry onion, bacon and garlic 3 min. Add in livers and cook a further 2 min. Add in marinade to pan and cook a further 2 min. Remove from heat and puree mix in a blender or possibly food processor. Push through a fine sieve for a smoother finish.
- Place liver mix in a bowl and stir in remaining butter, cream, nutmeg, thyme and seasoning till well combined. Place in serving dish and chill overnight.
- Serve with Melba toast or possibly crackers.
- Serve with crackers or possibly as an entree with cumberland sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 4 servings | |
| Calories 532 | |
| Calories from Fat 373 | 70% |
| Total Fat 42.1g | 53% |
| Saturated Fat 22.85g | 91% |
| Trans Fat 0.09g | |
| Cholesterol 521mg | 174% |
| Sodium 399mg | 17% |
| Potassium 392mg | 11% |
| Total Carbs 3.67g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.11g | 1% |
| Protein 24.0g | 38% |
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