This is a wonderfully flavourful recipe for a chicken liver pâté that is just perfect for a casual dinner party starter. It's really easy to make, too.
- 100g chicken livers, trimmed and chopped
- 75g cream cheese
- 15g butter
- 2 tbsp. dry sherry
- 1 tbsp. chopped onion
- 1 clove of garlic
- Salt and pepper
Melt the butter over a low heat in a heavy-bottomed frying pan. Add the onion to the pan and fry for a couple of minutes before adding the garlic and the livers into the pan.
Cook the livers for about ten minutes or until they're no longer pink in the middle. They should be beautiful and tender.
Place the chicken livers, onion and garlic into a blender with the cream cheese and dry sherry. Season well with salt and pepper and then blend until smooth, or leave slightly coarser for a different texture.
Scoop the pâté from the blender and leave to chill in the fridge covered for at least two hours before serving. You could always scoop the pâté into ramekins for serving purposes.