Pan-Fried Pates

These little bacon-wrapped chicken liver and spinach pates are a specialty of Burgundy. They are easy to make and at their most delicious when served with a tangy salad of sliced tomatoes and chopped onions in an herb vinaigrette dressing.

• 2 tbsp butter
• Cook's know-how 1/4lb (125 g) chicken livers, trimmed
• 5 shallots, coarsely chopped
• 4 thick lean bacon slices, coarsely chopped
• 2 cups (60 g) spinach leaves, shredded
• 2 tbsp chopped parsley
• 1 garlic clove, chopped
• 1 tsp dried sage
• 1/2 tsp chopped fresh thyme
• 1/4 tsp ground cloves
• salt and black pepper
• 8 bacon slices

STEPS :

1. Melt half of the butter in a skillet, add the chicken livers, and cook gently, stirring occasionally, for 3 minutes or until they are browned on the outside but still pink inside.
2. Puree the chicken livers in a food processor until smooth. Transfer the pureed livers to a large bowl and set aside.
3. Melt the remaining butter in the skillet, add the shallots, and cook gently, stirring occasionally, for a few minutes until soft but not browned.
4. Add the shallots to the chicken livers with the chopped bacon, spinach, parsley, garlic, sage, thyme, cloves, and salt and pepper to taste. Puree half of this mixture until smooth, then stir it into the remaining mixture in the bowl.
5. Shape and wrap the chicken liver pates.
6. Heat a skillet, add the pates, and cook them gently until browned all over. Lower the heat, cover, and cook over very low heat for 35-40 minutes.
7. Serve the pan-fried pates either warm or at room temperature.

Mold the pate into 8 ovals, using your hands or 2 tablespoons.

Place a bacon slice on a work surface and roll it around one oval.

Twist the bacon around the ends to cover the pate. Tuck it in to secure. Roll a slice of bacon around each of the remaining ovals.

To trim the chicken livers, use a small sharp knife to cut away any membranes.