Csirkemáj pástétom

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A chicken liver pâté from Hungary, which does not require baking.

Ingredients

• 250 g lard
• 500 g chicken livers
• Garlic to taste, finely diced
• 1 carrot, grated
• 2 tablespoons tomato purée
• 2 tablespoons Hungarian paprika
• 30 ml red wine
• 1 tablespoon parsley, chopped
• 250 g rindless streaky bacon, cut into small pieces
• Salt, to taste

Method

1. Melt the lard in a pan and cook the chicken livers, garlic and carrot.
2. When almost cooked, add the tomato purée, paprika, red wine and parsley.
3. Blend in a food processor and turn out into a bowl.
4. Fry the bacon pieces until crisp and mix in with the pâté.
5. Place the mixture into a terrine dish and when cool, keep in the fridge.
6. Cover with some more melted lard to improve its keeping qualities.

Variations

Try adding a few herbs for extra flavour.

Chef's notes

Hungarian paprika can be difficult to find at times, in which case use an ordinary Spanish variety, but make sure that it is unsmoked.