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
50grms butter
1 tablespoonsherry or brandy
1 clove crushed garlic
Pinch of dried thyme
Pinch of mixed spice
Salt
Freshly ground mixed black pepper
Extra melted butter
With thanks to Sue Russell "Cooking for Two"
