CHICKEN LIVER PATE

This chicken liver pate is perfect as a snack and easy to make! Makes approximately 6 servings Preparation time is approximately 10 minutes Cooking time is approximately 10 minutes Ingredients Olive oil 400g pack of chicken livers 1 shallot/ half an onion, peel and finely chopped 1 clove of garlic, crushed or finely chopped 1 tsp fresh thyme 250g butter Grated zest and juice of 2 clementines/1 orange 2 tablespoon of sherry/port/brandy Salt and pepper How to make your Chicken Liver Pate Add a splash of olive oil and butter (25g) to a frying pan on a medium to high heat. Add the chicken livers and fry for a few minutes until cooked (but still pink inside) Remove with tongs and put into a food processor Add the thyme, garlic and shallots to the pan. Add the sherry/port or brandy. Let it reduce by half. Add zest and juice of the 2 clementines. Blitz in the processor for a couple of minutes then add another 50g butter. Melt 50g of butter in a saucepan. Season the pate mix then pour into a bowl. Add the melted butter on top (some sage leaves - optional) then cover with cling film and put in the fridge overnight. Serve with brown toasted bread with a side salad. HINTS & TIPS It will be great in the fridge for a few days. An ideal snack / light lunch. Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes. Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.

CHICKEN LIVER PATE

This chicken liver pate is perfect as a snack and easy to make! Makes approximately 6 servings Preparation time is approximately 10...