Divine Chicken Liver Pate

Name: Divine Chicken Liver Pate
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 3-4 smallish bowls of delicious pate
Ingredients: 1 onion, chopped; 185 g butter (I know it seems ALOT, but it does give the pate the perfect consistency); 185 g chicken livers, cleaned and chopped; mixed herbs (a good 'shaking'); 1/2 apricot brandy; salt; fresh ground black pepper, to taste; melted butter; bay leaf

(3)

Recipe by Karin...

This has proved SOOOO popular over the years! It is so easy to make and the recipe makes quite a large quantity - just great for parties of any kind. Delicious with warm toast or crackers. Reeaalllly morish! The cooking time of 5 minutes is the time it takes to gently fry the chopped onion and chicken livers.

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READY IN: 20mins

YIELD: 3-4 smallish bowls of delicious pate

UNITS: US

INGREDIENTS

Nutrition

1

onion, chopped
185

g butter (I know it seems ALOT, but it does give the pate the perfect consistency)
185

g chicken livers, cleaned and chopped
mixed herbs (a good 'shaking')
¹⁄₂

apricot brandy
salt
fresh ground black pepper, to taste
melted butter
bay leaf

DIRECTIONS

Melt butter and gently fry the chopped onion and chicken livers until softened and just cooked.
Spoon into blender.
Add herbs and seasoning and blend well.
Add the Apricot brandy to give a smooth and creamy texture.
Pour into suitable dishes (about 3-4 small bowls).
Smooth the top of pate in each bowl.
Gently press a bay leaf into the surface of each.
Top each bowl of pate with a little melted butter to prevent the air from discolouring.
Chill.
Serve garnished with parsley.

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