Potter par excellence was potter in residence in Narrogin during 1984, and Boddington potters benefited considerably from her regular visits during that period.
Chicken Liver Pate with Herbed Butter
Serves 6 as a first course, 12 or more as hors d’oeuvre. Flavour secret is the sliver of garlic added raw when blending. Serve with crisp Melba toast or crusty bread.
Ingredients
500 g chicken livers
125 g butter
2medium onions, finely chopped
4 rashers streaky bacon, rind removed
2 teaspoons chopped fresh thyme and marjoram or ½ teaspoon dried
¼ teaspoon freshly ground pepper
¾ cup hot water
Extra 60 g butter
1 tablespoon finely chipped chives and parsley
Method
Wash and drain chicken livers. With sharp knife, remove tubes and any yellowish spots (will be bitter). In a heavy frypan heat half the butter until it froths and, add the onions, half the garlic and all bacon (cut bacon into small pieces first). Cook on low heat until onion is golden. Add chicken livers, herbs, salt and pepper and cook, stirring for 2 minutes. Add water, cover pan and simmer on low heat for 8 minutes. Remove from heat and cool to lukewarm. Melt remaining butter. In an electric blender, using high speed, blend the chicken livers in two lots with the melted butter and half the remaining garlic. Turn off motor from time to time and scrape down sides of goblet. Mixture should be very smooth. Turn into a dish and refrigerate, covered with plastic wrap for 2 or 3 hours until firm, then finish with extra butter and herbs. Melt extra butter in a small saucepan over low heat. Add remaining half clove of garlic, crushed until very smooth with a little salt. Remove butter from heat , stir in chopped parsley and chives. Spoon over pate to completely cover the surface. Return to refrigerator until serving time. This pate will keep about a week under refrigeration.