I blame it on the Chicken Liver Pate

Yup.  The Chicken Liver Pate is definitely the culprit.

One bite, and I knew.

It was just crying out to be blogged.

See, it's not just any old chicken liver pate.

I don't know about you, but it seems that virtually every liver pate recipe out there is same-old, same-old.  Liver, onion, brandy.  Or slight variations on same.

It's hard to find a liver recipe that fires the tastebuds.

I know liver is good for you, but I still struggle to get excited by it.

Liver and onions, liver and bacon, liver pate.

I thought, let's try something different.

Would you like the recipe?

Ok.


Chicken Liver Pate

Ingredients

400g raw chicken livers (or thereabouts, depending on pack weight)

2 eggs

200g cream/soft cheese

60g butter or an equivalent drizzle of Olive Oil

1 teaspoonful Umami paste (gotta try that if you haven't yet)

A good pinch of salt and pepper

And Ta Da!

One teaspoon smoked paprika

Combine all the ingredients well in a food processor.

Pop into a greased dish, top with one or two bay leaves if wished and cook in a hot oven 180c/350f for around 40 minutes.

Of course, you can experiment with this.  It may be nice with the addition of garlic, or you may prefer more, or less paprika.  You could even add chunks of chorizo instead of the paprika.

If you would like a kick, you could add cayenne or chopped chili.

There's no end to the way this could be played with.....

Well, there we are.

I took the plunge into Blogland.

The Chicken Liver Pate has a lot to answer for......