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Chicken liver and cranberry pate with cumberland sauce

Pate is a traditional starter and is very easy to make, and actually quite inexpensive.

Now this is an easy one but very unhealthy. But hey good tasting foods generally contain the most calories. Sorry i have no picture for this but is so easy to make you wont need one.


- 250g chicken livers
- 3 rashers unsmoked of streaky bacon
- 2 cloves of garlic roughly diced
- 50g parsley
- 1 slice white bread crusts taken off
- 100g butter
- 250ml red wine
- 50ml cream
- salt and pepper

Cranberry mix
- 50g cranberries
- 20ml orange juice and zest of half an orange
- 50ml water
- tbsp finely chopped parsley
- aspic jelly enough to set mixture

Cumberland sauce
- 50ml orange juice and zest of half an orange
- 75g of cranberry jelly

- dariol moulds or a cheap tip get some individual steamed puddings from the super market and keep the moulds they came in, great for work when not cooking foods
- Large and small lidded saucepans
- blender or heat resistant stick blender

1- Firstly to make the jelly first combine the water orange juice/zest and cranberry's, place on a low heat and gently simmer until the cranberries are cooked. (make sure you kepp a lid on the pan during this process as cranberries whilst cooking have a tendacy to burst and jump out the pan)
2- once cooked add parsley and aspic jelly.
3- spoon mixture into moulds allowing each to be around 5mm deep and allow to set in the fridge.
4- Meanwhile melt butter in a large saucepan and add the chicken livers bacon and garlic. Cook over a low-med heat until the livers and bacon is almost cooked throughout.
5- add wine and rapidly reduce on a high heat until mixture is around 1/2 original volume.
6 add bread torn in pieces and cook for 1min
7- Add cream and parsley continue cooking for a further 2mins on a high heat
8- puree mixture in a blender until smooth. The mixture should be at dropping consistancy. If it isn't continue to cook on a low heat until it is. However be very cautious when doing this as it will burn on the bottom very easily.
9- Put mixture into the moulds lightly press the mixture in to release trapped air. make sure you leave a smooth flat surface at the top. This can be done by using a knife or spatchula run over the top of the mould. Place in fridge to set for at least 4-6hrs.
10- to make cumberland sauce place all the ingredients in a pan and reduce on a low heat until the sauce thickens when a small amount is dropped onto a cold plate and is no longer runny. Leave to cool in fridge.
11- once pate is set place moulds in hot water for 10 seconds to release them and turn onto the centre of the plates, drizzle with cumberland sauce and serve with hot toast.