Prunes Stuffed With Chicken Liver Pate And Wrapped With Bacon Recipes

BACON & CHICKEN LIVER PATE

Steps:

• Melt the butter in a large pan.
• Add the bacon, garlic and onion and cook gently for 3 minutes.
• Stir in the chicken livers and cook for 5 minutes.
• Season liberally with salt and pepper.
• Stir in the herbs and mushrooms.
• Add the sherry and cook until the liquid has evaporated.
• Cool, then work in an electric blender until smooth.
• Stir in the cream and lemon juice.
• Spoon into a greased ovenproof dish.
• Cover with a lid and stand in a roasting pan, containing water to a depth of 2½cm.
• Bake in a preheated cool oven 150°C, 300°F, Gas Mark 2 for 2 to 2½ hours until cooked through.
• Allow to cool.
• Cover and chill until required.

BACON-WRAPPED PRUNES

Steps:

• Preheat oven to 400 degrees. Line a large rimmed baking sheet with foil. Wrap bacon pieces around prunes and secure with toothpicks. Bake on sheet until bacon is browned, about 15 minutes, flipping halfway through. Serve warm.

PRUNES STUFFED WITH CHICKEN LIVER PATE AND WRAPPED WITH BACON

Steps:

• Soak the prunes overnight in the port and red wine.
• Saute the chicken livers in a few tablespoons butter until just done.
• Combine with the remaining butter, lemon juice, salt, pepper, grated onion, garlic, eggs, cognac, and parsley.
• Chop finely.
• Stuff the prunes with the pate.
• Wrap with a bit of bacon.
• Secure with a toothpick.
• This can all be prepared ahead of time.
• Just before the guess arrive saute until the bacon is crispy.
• Serve to guests.