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Tims Pate
Serves 10
Easy
Total time:
Needs 24 hours in fridge before eating
Chicken Liver Pate
Skip to ingredients
- 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
Method
step 1
Fry the chicken liver and shallots in half the butter for approx 5 min, donâÃÂÃÂt over cook the liver they need to red on the inside.step 2
Add Garlic, Thyme & Pepper and cook for a further 5 min.step 3
Add Port, Madeira wine and remainder of butter and cook for a few min until all butter has melted.step 4
Transfer to a mixing bowl and Blend until smooth.step 5
Pass pate through a fine sieve into serving dishes and let cool
