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Tims Pate

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Serves 10

Chicken Liver Pate

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  • 750g Frozen chicken livers.
  • 5 Shallots finely chopped
  • 2 Cloves of garlic finely chopped.
  • Tablespoon of freshly chopped Thyme.
  • Teaspoon of freshly ground black pepper.
  • 1pk Lurpack butter.
  • 1 Wine Glass of Port
  • 1 Wine Glass of Madeira Wine


    1. Fry the chicken liver and shallots in half the butter for approx 5 min, don’t over cook the liver they need to red on the inside.
    2. Add Garlic, Thyme & Pepper and cook for a further 5 min.
    3. Add Port, Madeira wine and remainder of butter and cook for a few min until all butter has melted.
    4. Transfer to a mixing bowl and Blend until smooth.
    5. Pass pate through a fine sieve into serving dishes and let cool

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