Aahhh Pate`...the snack for everyone...well maybe not the vegetarians

Thought I would post my Mum's new favourite recipe. She was here for a visit a couple of months ago and her one request for things to do (in her whirlwind 2 1/2 day visit) was to watch me make pate` so she could do it at home. I think she has made it about 4 times in the last 2 months and spread the word(no pun intended) about how good "real" pate is. Not that souless too firm goop that you often find in the deli section of the supermarket. I myself like the tasmanian native pepper(Diemen Pepper) to add to it but you can use any peppercorns according to your taste or leave them out if you don't like them at all.

Pate`

500g chicken livers 1/3 cup brandy 150g butter(NOT margarine) 2 rashers bacon 1 lge onion

1/2 cup cream 2 cloves garlic 1 tbsp native pepper salt&pepper (approx 1/4 tsp)

Method

Cook onion and bacon in butter on medium heat in saucepan until the onions are translucent(see thru) add chicken livers and cook gently for a couple of minutes then add the brandy and cream. Let livers cook all the way through (dont over cook them as this will not give you a smooth end product) Add a little salt & pepper then taste the juice of your pate to see if you need anymore. Blend with a stick blender or in a food processor until smooth and put into pate` pots or whatever you choose to serve it in. Let cool then serve with onion marmalade and mini toast or crackers. This freezes well as long as you leave it to thaw completely on its own when you get it out of the freezer. And when friends know you have made it...you WON'T need to freeze it as they will be knocking down the door to come over and eat it with you. Enjoy