Chicken liver pate
By Diana Earnshaw, Volunteer Contributor
Packed with wonderful nutrients!
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Ingredients
- 400g organic chicken livers, chopped
- 175g organic butter
- 2 tblsp dry or medium sherry or brandy (optional but nice!)
- ½ medium onion, chopped
- 1 garlic clove crushed
- salt and pepper
- 1 tsp fresh thyme, chopped or ½ teaspoon dried
Method
- Melt the butter in a pan and add the chopped onion.
- Cook until softened but not browned.
- Add the garlic, chicken livers, salt, pepper and thyme and cook until the livers are just done.
- Add the sherry or brandy if using. Pour into a blender and puree until smooth.
- Divide into three small dishes or ramekins.
- Decorate, if wanted, with small bay leaves and juniper berries.
- Cool then refrigerate or freeze.
- This recipe takes approximately 20 minutes.
- It tastes divine with oatcakes, sourdough toast or with celery to dip in.