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Wednesday, 23 April 2008

Chicken Liver and Bacon Pate


8oz/227g Chicken Livers
4oz/113g Bacon (fat removed)
1 Onion
1 Garlic Clove
Half a Tub of very low fat Fromage Frais
Half a tspn mixed Herbs
Fry Light
Salt and freshly ground Black Pepper


Peel and chop the onion, peel and crush the garlic, chop the bacon.

Spray a frying pan with Fry Light and cook the chopped onion, mixed herbs and crushed garlic until tender. Add the chicken livers and fry for 7 minutes, add the bacon and cook for a further 3 minutes, season to the preferred taste.

Place the mixture from the frying pan into a blender, add a spoonful of Fromage Frais and blend until the mixture is smooth. If too course, keep adding the Fromage Frais a bit at a time until you reach the preferred consistency.

Sin value per serving:

Red Day (original) - FREE


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ellenscottie@21gmail,com said...

This is an old favourite recipe I've made for last 4yrs for tasters. I've just made another batch it's lovely 👍