chicken liver pate on french bread

I am a big fan of chicken liver pate and of all the recipes I have tried, this has got to be the easiest of the lot. It’s not quite a baked chicken liver pate which is really fancy but well worth it, but it tastes fabulous and is always on call to feed the masses.

What you need

2 heaped tablespoons butter (about 100g)
Pinch of dried Thyme
Pinch of dried marjoram
1 medium onion grated or finely chopped
500g chicken livers cleaned and cut in half

1 teaspoon salt
2 cloves crushed garlic
pinch of nutmeg
25ml brandy
50ml sherry

The process

Put a pan on medium to low heat and add butter, herbs and onion. Cook until the onions are soft and transparent. It should take about 15 minutes.

Now add the chicken livers and cook until they cooked through.

Now toss the whole lot, straight from the pan into a blender along with the salt, garlic, nutmeg, brandy and sherry and blend until smooth.

Place in a bowl and pop into the fridge to chill. Serve with a selection of sliced pickles, crusty french loaf sliced thin, melba toast, fresh whole wheat bread and pita bread that has been crisped up in the oven and cut into triangles.

Thats that, fantastic chicken liver pate that will last 2 or 3 days in the fridge.