Bistro des Z'Artes

Serves 10 persons

Ingredients

700g chicken livers, cleaned & trimmed

250ml port

250ml brandy

600g  butter

250g bacon

3 eggs

Salt, pepper, nutmeg to taste

2 juniper berries (Zimbro in Portuguese)

Method

1. Butter a loaf tin and line with the bacon so that the ends fall over the edges & can be folded over to close when the liver mix is poured in.
2. Boil the brandy & port down until it is reduced to 1/5 of it original quantity.
3. Melt the butter in a larger pot than you need (as it will foam up a lot). Cook it until it is nut brown & then move to the side for a few minutes.
4. Blend the livers with the warm butter, seasoning, nutmeg, juniper berries and the eggs.
5. Strain & pour into the bacon lined mould.
6. Fold over the ends of the bacon to close it.
7. Top with greaseproof paper & then with aluminium foil.
8. Bake in the oven for 90mins at 100C.
9. Leave to cool  & refrigerate overnight.
10. Serve with hot crunchy bread.