300g Chicken Livers
1/4 cup Dry Sherry
1 tbsp Olive Oil
1 small onion
1 clove garlic
2 rashers streaky bacon
few bay leaves
Salt & Pepper
75g melted butter
Wash chicken livers under cold running water then put in a small bowl and add dry sherry and two bay leaves. Leave to marinade for 2 hours.
Finely chop the onion and crush the garlic. Chop bacon into small cubes. Heat 1 tablespoon olive oil in a medium frying pan. Fry onions and garlic till golden and translucent. Add chopped bacon and fry to render fat. Add chicken livers and the marinade and cook for about 10 minutes till livers are just cooked. Turn off heat, remove bay leaf and season well with salt and pepper. Transfer mixture to food processor and blend till smooth paste forms. Arrange paste into serving rameking dishes, place 1 bay leaf on top and pour over the melted butter. Keeps well in fridge for at least 1 week. Serve with toasted bread and cranberry Jam.
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