Serve this smooth, classic hors d'oeuvre surrounded by crackers or Salt and Pepper Croûtes.
- Portion size 375 servings
- Credits : Canadian Living Magazine: December 2009
MethodIn saucepan, bring 6 cups (1.5 L) water, vinegar, celery, peppercorns and bay leaves to simmer. Add pork belly; poach until tender, about 1-1/2 hours. With slotted spoon, transfer pork to food processor.
Separate lobes of livers, removing any connective tissue and fat. Add chicken livers to saucepan; poach until slight trace of pink remains in centre of thickest part, about 5 minutes. Drain and add livers to pork belly in food processor.
Meanwhile, in skillet, heat oil over medium heat; cook shallots, thyme and pepper until tender, about 8 minutes. Add to food processor.
Add brandy, cream and salt; pulse, scraping down side as necessary, until smooth. Season with more salt (if desired). Transfer to bowl(s); let cool. (Make-ahead: Refrigerate for up to 3 days. Bring to room temperature to serve.)
Nutritional facts Per 1 tbsp (15 ml) : about
- Sodium 121 mg
- Protein 2 g
- Calories 63.0
- Total fat 5 g
- Potassium 34 mg
- Cholesterol 50 mg
- Saturated fat 2 g
- Total carbohydrate 1 g
- Iron 5.0
- Folate 25.0
- Vitamin A 35.0
- Vitamin C 2.0