Chicken Liver Pate
200g chicken livers
1 medium onion, chopped
1 clove garlic, crushed
salt and freshly ground black pepper
- Trim the chicken livers and cut into even sized pieces
- Melt the butter and fry the onion slowly until meltingly soft and transparent This can take 10 ? 15 minutes.
- Add the garlic and fry for a minute. Then add the livers and fry over a medium heat until cooked all the way through.
- Puree in a food processor or liquidiser. Spoon into a serving bowl and smooth the top. Decorate with bay leaves. Refrigerate until ready to use or alternatively the pate can be frozen.Serve with toast, melba toast or crispbread. Hand the cranberry sauce separately. This would also be good if served with a small glass of chilled dessert wine.