Chicken Liver Pate
Clean the chicken livers well, removing any membrane or tubes.
Suate chicken livers gently in half the butter for 3 minutes; they should still be pink inside. Remove the livers and add the sherry or brandy to the pan.
Mash the livers well with a wooden spoon, add the garlic, the rest of the butter (melted), thyme, mixed spice and a little salt and pepper.
Stir in the liquor from the pan and spoon the pate into a small earthanware bowl. Pour some extra melted butter over to cover the top to seal in the flavour. Chill well.
Serve with hot toast.
Time: 5 minutes
225grms chicken livers
1 tablespoonsherry or brandy
1 clove crushed garlic
Pinch of dried thyme
Pinch of mixed spice
Freshly ground mixed black pepper
Extra melted butter
With thanks to Sue Russell "Cooking for Two"
10th July 2012
Dedicated to building TBO Malvern but I still like to find time to play golf, usually on a Friday afternoon.Decorating and gardening is best left to the lovely Mrs Cook!