Pâté in Parma Ham

This recipe will certainly impress your dinner guests.  Individual servings of this taste-explosion is ideal as a starter served on a bed of rocket leaves with melba toast on the side.  Quite frankly, I would be happy with this as a lunch main too.  You can prepare this ahead of time and have it all ready to be placed on the table, leaving you more time with your guests. 🙂

Ingredients

150ml butter
1 large onion peeled and chopped
375g chicken livers
5ml fresh thyme
30ml lemon juice
30ml brandy
100ml cream
Salt and pepper to taste
2 packs Parma ham
1 packet rocket
Sesame melba toast

Method

1. Heat the butter in a saucepan.
2. Add the onion and sauté until golden brown.
3. Add the chicken livers and cook for 3 minutes.
4. Add the thyme and cook for 5 minutes.
5. Remove from the heat and add the lemon juice, brandy and cream.
6. Season with salt and pepper.
7. Blend in a food processor until smooth.
8. Grease 6 to 8 muffin tins and line each one with strips of Parma ham.
9. Spoon the pâté into the ham and fold back the ham to cover the pâté.
10. Refrigerate until firm and ready to serve.

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