Nigella Liver Spread (Print Version)

# Ingredients:

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01 - 500 grams chicken liver, cleaned and trimmed (roughly 300 grams net)
02 - Salt for seasoning
03 - Black pepper for seasoning
04 - 1 tablespoon of olive oil or any neutral cooking oil
05 - 1 rasher of bacon, finely diced
06 - 2 small shallots, finely chopped
07 - 3 tablespoons of brandy or port wine
08 - 100 ml of heavy cream
09 - 2 tablespoons of unsalted butter
10 - 1 tablespoon minced fresh parsley
11 - Optional: clarified butter for topping (quantity depends on portion size)

# Instructions:

01 - Warm the oil in a pan on medium heat. Toss in the bacon and shallots, stirring until the shallots soften but don't brown.
02 - Introduce the chopped liver into the pan, cooking until it changes color slightly on all sides.
03 - Stir in the brandy or port and let it simmer for a short while before adding the cream.
04 - Mix in the parsley, salt, and pepper. Let it cook for a few more minutes until the liver is nearly cooked but still slightly pink inside.
05 - Scoop the mixture into a food processor along with the butter. Blend until it's silky smooth.
06 - Spread the pate evenly in your serving dish and, if you like, cover the top with a layer of clarified butter or clingfilm to keep it fresh.
07 - Place the bowl into the fridge and let it chill for a full day so the flavors can deepen.

# Notes:

01 - Pick fresh, good-quality bacon and chicken livers for rich flavor and smooth texture.
02 - Don't overcook the livers—they should still have a slight pink hue inside to stay tender.
03 - Before serving, adjust the seasoning by tasting for the right balance of salt, pepper, and liquor.
04 - Giving the pate 24 hours in the fridge boosts its flavor, making it taste even better.

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