Smoked Chicken Adobo Pate

CHEFS TIP

When cooking with butter direct in a pan add a little oil to avoid the butter burning, because oil burns at a higher temperature than butter.

YIELD- 6

Ingredients-

• 1kg Chicken Livers trimmed

• 2 eggs

• 250ml All-purpose cream

• 2 tsp. liquid smoke

• 1 tbsp. Balsamic vinegar

• 1 Loaf of French bread

• 6 cloves of garlic

• 1 white onion

• Bay leaf

• Fresh parsley

• 2 tbsp. soy sauce

• Worcester sauce

• 1 tsp. French mustard

• 1 tsp. Tomato paste

• 200g Butter (unsalted)

Method-

• Cook the chicken livers in a little oil and a small piece of butter with the onions, garlic, vinegar, soy and bay leaf just as you would make and Adobo.

• When nearly cooked, add the mustard, tomato paste, Worcester,

• Melt the remaining butter, and leave to cool.

• Once the livers have cooled, add the cream eggs and butter, make sure the livers are still a little warm in order to cook the egg, remove the bay leaf.

• Blend the mixture, then add salt and pepper to taste, and the Liquid smoke, add fresh parsley.

• Leave to chill in the Fridge overnight.

• Serve with toasted Brioche and grape chutney (see recipes)

HAPPY COOKING!!!