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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Chicken liver pate is so easy to make, and it freezes brilliantly too (in fact it's better when it's been frozen because the flavours combine even more). Just thaw for 8hrs, or reheat on defrost in the microwave. Read more . Despite refraining from using butter for everything I make, this needs to use butter. (Oil or margarine just don't work as well.) Ingredients:
500g chicken livers- all the gristly white bits and blobby black bits removed. |
1 large onion |
1 tsp paprika (if desired) |
swig of sherry/brandy (if you've got) |
1 tbsp butter |
Directions:
1. Melt the butter in a frying pan. Chop the onions and fry for 3 minutes in the butter. Now add the chicken livers and paprika (and brandy) and fry until the liver goes grey on the outside but still slightly pink in the middle (about 7 minutes). DO NOT over cook.
2. Whizz until smooth using a handheld blender.
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