Saturday, 14 December 2013

Sweet Sherry Chicken Liver Pate

I generally don't like pate ... either it is dry or saturated in butter. This recipe is neither. It is smooth, light and so easy to make.  It is also ideal for entertaining and goes a long way.  Another one of my mom's recipes. Here we go ...

3 tbsp butter
2 spring onions, chopped
1 large clove garlic, chopped
450g fresh chicken livers
1/2 tsp salt
1 tsp pepper
2 tsp fresh thyme, chopped
1 tsp ginger powder
3 tbsp sweet sherry
1/4 cup cream
100g butter

Heat butter in a pan on medium heat
Add onions and garlic and cook for 2 min
Increase heat, add chicken livers and cook for 6 min
Add salt, pepper, thyme, ginger, sherry and cook for 2 min
Stir in cream and cook for 1 min
Allow to cool before adding to a blender and give it a good whizz until smooth
Melt remaining butter and pour over the top to form a seal over the pate
Refrigerate for at least 2 hrs before serving

Awesome with biscuits or garlic smeared baguette and is a great party pleaser this holiday season