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Before you jump to Chicken liver pâté recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

The benefits of healthy eating are now being given more publicity than ever before and there are a number of reasons for doing this. Poor diet is one factor in health conditions such as heart disease and high blood pressure which can put a drain on the economy. There are more and more efforts to try to get people to lead a healthier way of living and nonetheless it is also easier than ever to rely on fast, convenient food that is very bad for our health. A lot of people typically believe that healthy diets call for a great deal of work and will significantly alter how they live and eat. In reality, though, just making some small changes can positively impact daily eating habits.

One initial thing you can do is to pay close attention to the choices you make when you’re shopping for food because you most probably pick out a lot of items out of habit. For example, did you ever think to check how much sugar and salt are in your favorite cereal? Having a bowl of oatmeal will give you the energy to face the day while protecting your heart simultaneously. Mix in fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can become a usual part of your new healthy diet.

Evidently, it’s not difficult to begin integrating healthy eating into your life.

We hope you got insight from reading it, now let’s go back to chicken liver pâté recipe. To cook chicken liver pâté you need 11 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to prepare Chicken liver pâté:

1. Get 500 g chicken liver
2. Use 150 g unsmoked back bacon
3. Get 1 white onion
4. Take 2 cloves garlic
5. Get Sprig Thyme
6. You need 250 g unsalted butter
7. You need Extra virgin olive oil
8. Provide Salt
9. Use Ground black pepper
10. You need 50 ml brandy
11. You need 50 ml port

Instructions to make Chicken liver pâté:

1. Fry diced bacon, onion and garlic with sprig of thyme until golden brown. Remove the sprig of thyme and keep the excess liquid in the pan. Dice this mixture until very fine in a food processor and keep to the side.
2. On a medium heat fry the liver with the sprig of thyme in the same pan as before until lightly brown and flambé with the brandy. Once the flames have gone add the port and season well.
3. On a low heat just melt the butter. If it overheats it will split and it will be spoilt.
4. Blend the liver in a food processor until smooth after removing the thyme. Gradually add half of the liquid butter. Once it is fine add the bacon paste and mix well. Pour the pâté mix into serving dishes and let slightly cool down. Pour the butter over the top and set in the fridge until serving.
5. Serve with Melba toast/ crackers with choice of chutney.

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