I did not have to think very long to find what I would bring to the party, Meeta said she wanted Champagne in the recipe and so she should have this absolutely, mouth water, smooth, delicious and sadly very fattening recipe, a very special Champagne Pâté .
So Meeta here is to your blog : Happy BirthdayIngredients
500g chicken livers, trimmed of fat and sinew
2 cloves garlic, roughly chopped
150 ml carton double cream
125 ml champagne or sparkling wine
1 teaspoon light brown sugar
Melt the butter in a frying pan and cook the livers and garlic over a fairly high heat for 10 minutes, stirring occasionally, until the livers are browned and caramelised on the outside but slightly pink on the centre. Allow to cool for 5 minutes.
Whizz the chicken livers and all it's buttery juices to a paste in a food processor. With the motor running, pour in the cream, followed by the champagne until well blended and completely smooth.
Season with the sugar, 1 tsp salt and plenty of ground black pepper.
Pour into a bowl, cover with cling film and chill overnight.