Chicken Liver Pâté (Irish)

This country-style pâté is one of the most popular appetizers and bar snacks at Maurice Keller's Arlington Lodge in Waterford. He says to serve "with a crisp salad, melba toast, and any sweet chutney or relish."

1 lb slab bacon, chopped (500 g)
1 large onion, coarsely chopped
4 cloves garlic, minced
2 lbs large chicken livers, membranes removed (1 kg)
¾ cup butter (190 g)
sea salt
black pepper, coarsely cracked
½ bunch fresh parsley, minced
½ bunch fresh cilantro, minced

Garnish:
15-20 whole leaves parsley

To Serve:
sweet chutney or relish

Fry the bacon over medium heat in a large skillet until lightly browned. Add the onion and garlic, reduce the heat to low, and cook until the vegetables are soft and lightly browned, about 10 minutes.

Add the chicken livers and cook for another 8-10 minutes, until they are cooked through but still slightly pink inside. As the livers cook, add butter, a few Tbsp. at a time, stirring in well.

When the liver are cooked, season them with salt and plenty of pepper, then stir in the parsley and (if using) cilantro. Put the mixture into a food processor and pulse 3-4 times to get a coarse paste.

Line a 1½ qt (1.5 L) terrine or glass loaf pan with plastic wrap and pour in the chicken liver mixture. Cover the terrine with plastic wrap and refrigerate until the butter solidifies, or as long as 5 days.

Turn the terrine out onto a serving plate, distribute the parsley leaves evenly over the top, and serve.

Makes 12-16 servings.