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Title:Chicken Liver Pate
Yield:Makes approx. 200 grms
Category:Appetizers, Spreads, Dips
Submitted By:Mary Hall
Rating:
(3 ratings)


Chicken Liver Pate

50g Butter
1 small Onion, chopped
2 cloves Garlic, chopped
250g Chicken Livers
1and a half tablespoons of Port
1 teaspoon canned drained Green Peppercorns
1 tablespoon chopped Fresh Basil
1/4 cup Cream
12 slices Wholemeal Bread, toasted

Heat butter in pan, add onion and garlic, cook, stirring, until onion is soft. Add livers. cook. stirring, until livers change colour. Stir in port, peppercorns, basil and cream.
Blend or process mixture until smooth, transfer to bowl; cover, refrigerate several hours or until firm.
Cut 4x4cm rounds from each slice of toast. Beat pate with electric mixer until smooth, spoon into piping bag fitted with fluted tube. Pipe pate onto toasts, gaarnish with fresh herbs, if desired.
Pate can be made 2 days ahead.
Toasts can be made 6 hours ahead.
Storage: Pate - covered in refrigerator
Toasts - in airtight container




Written by
This is pretty tasty stuff!




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