Wedding 2001, Chicken Liver pate

Hi Everyone?

Yet another bust week at ?Your Chef?, soup deliveries are all done and dusted, just over 2000 portions of homemade soup, made and delivered.

We had Julian Newells 40th Birthday to cater for on Saturday and an excellent night was had by everyone who attended. I think there may have been one or two sore heads on Sunday morning!! But if it?s any consolation to Julian, he didn?t look?or act?40 !!

We?ve had our first wedding enquiry for 2011 today. That?s the earliest one we?ve had so far, I love people who think ahead and book early, I really hate disappointing people when they have left it too late to get the date they want.

This weeks recipe is a personal fave, it?s great to make in advance and freeze for Christmas. It will freeze for 4-6 months.

Chicken Liver Pate
Makes approx 6-8 portions

8oz 2lb Butter
8oz 2lb Chicken Livers
180ml double Cream
4 egg yolks
3 tbsp Port
3 tbsp Brandy (drink the rest of the bottle!!!!!!)
2 cloves Garlic
S&P
Blitz everything together in a food processor and put in an oven proof dish that is lined with clingfilm or greaseproof paper.
Cook in oven for 45 mins - 1 hour depending on depth of the dish.
Chill overnight until firm

Serve it with salad as a starter and some melba toast or dish it up for lunch with some crusty bread and red onion chutney.

Quite a busy week coming up, lots of running around and thinking ahead for our Christmas functions. Most of December is booked up but we do have a couple of dates free if anyone is planning a last minute Christmas bash. Anyway not a lot to tell you this week I?m afraid, been to busy to make interesting notes..!
The usual array of things to cater this week, never a dull moment!!

Thanks for reading, have a good week.

?YourChef? Chris Sharpe