Liver Pate
(12 Mar 2019)

Liver Pate

Liver Pâté
 

Recipe by Nicole Snelling


250g Chicken livers
125g Clover butter, and extra for the top
1 Onion, finely chopped
3-4 Sage leaves
Salt and pepper, to taste


Bring a pan to a medium-high heat, add the butter, onion and sage, then sauté for 4-5 minutes until softened.
Add the chicken livers and cook for 6-8 minutes until the chicken livers are just done.
Season with salt and pepper and remove from the heat and allow to cool.
Remove the sage leaves and place the chicken in a food processor and blend until smooth.
Spoon the pate into a ramekin or individual smaller ramekins.

Melt some extra butter and pour a thin layer over the top of the pâté and place into the fridge to cool.
Serve the pate on some freshly toasted bread or crackers.

 

 

 

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