Chicken liver pate
Ingredients
- 90 grams butter
- 2 garlic cloves crushed
- 1 small brown onion or 2 small shallots
- 250 grams chicken livers
- 1 tbsp apple cider vinegar
- 1 tsp maple syrup
- 1/4 cup roughly chopped parsley leaves
- 1 tsp salt
Instructions
- In a medium frypan, on medium heat, melt the butter leaving 20 grams for later. Add the garlic and onion and saute for about 5 minutes.
- Add the livers and cook for a further 4 minutes. Add the maple and vinegar and cook for another two minutes.
- Remove from the heat and cover for 2 minutes.
- Allow to cool. Transfer to a blender or food processor. Blend with the cream and salt until smooth.
- Transfer to a ramekin or two and heat the remaining butter and pour over the top. Place in the fridge to set.
- Serve on sandwiches, with crackers or vegetable sticks.
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