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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 6 |
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I tried it at my friend's house and asked for the recipie. It is great served on French bread. Ingredients:
16 ounces chicken livers, washed, dried and finely chopped |
3 ounces butter |
1 large onion, finely chopped |
4 garlic cloves, finely chopped |
2 teaspoons oregano |
4 tablespoons tomato puree |
4 tablespoons dry sherry |
salt and pepper |
1 finely sliced bell pepper, to decorate (optional) |
Directions:
1. Gently saute the onion and garlic in 2 oz of the butter until soft and transparent.
2. Add the chicken livers and gently fry until cooked.
3. Add the remaining ingredients.
4. Put in a blender and blend until smooth.
5. Put in a large bowl or into individual ramekins.
6. (optional) pour melted butter onto the top of the pate to seal and decorate with small slices of bell pepper.
7. Put in the refridgerator for at least 2 hours to set.
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