Pâté Supreme

1 kg chicken livers
4 strips bacon
1 large red onion
2 granny smith apples
2 sticks butter
6 fresh sage leaves
½ tsp fresh ground nutmeg
½ cup brandy
SIDS SALT & PEPPER to taste

Peel and chop the onion. Peel, core and chop the apples. Don't worry about finesse - they will all get ground up later. Put the chicken livers in a colander, rinse thoroughly and leave them in the sink to drain. Cook the bacon in the largest skillet you have until it is quite crisp, then remove it and set aside. Add half a stick of the butter and onions to the skillet (leave that bacon fat in there) and cook until they are caramelized and a nice golden brown. Add remaining butter and apples then cook the whole lot until apples are very tender. Add the chicken livers and brandy then cook until the livers are cooked through. Turn off the heat, chop then add sage leaves and nutmeg. Taste the liquid and season with SIDS SALT & PEPPER. Break the bacon up and add. Working in batches, put the liver mixture in the food processor and process until fairly smooth - taste as you go and adjust the seasoning if needed (the bacon adds salt which is why you wait). Put each batch in a large bowl when it is processed so you can mix the whole thing together at the end. Put in bowls or tupperware, chill, freeze, or keep warm if you are serving it right away.