Chicken Liver Pate

Chicken Liver Pate

plenty for 10, freezes really well.

5 tubs of chicken livers (about 1kg in weight)
500 g butter + a little extra
2 cloves garlic, chopped
1 large onion, roughly chopped
1 tsp fresh thyme
1 tsp salt
1/2 tsp grated black pepper
1/3 tsp grated nutmeg
2 Tbs Marsala

1. Melt the butter, don’t allow to brown.
2. Add the onion and garlic, cook gently for around 10 minutes, do not allow to colour.
3. Add seasoning and chicken livers and cook, stirring occasionally until livers just cooked (around 10 minutes).
4. Remove from heat and stir in Marsala.
5. Place in food processor and blend until smooth, taste and adjust seasoning if necessary.
6. Pour into dish, or dishes to cool.
7. Once cool, chill and then place a bit of melted butter on top to seal.

This should keep for 5 days in the fridge and freeze for a good 3 months.