Serves: 6
Time: 20 minutes
Nutritional Information
234 cals, 7g protein, 1g carbs, 22g fat
Allergans:
Butter
This buttery chicken pâté is wonderfully smooth and rich in flavour. Spread it on some crusty baguette and the family will come running!
Recipe from my mother-in-law, who raised Rob on this stuff!
Ingredients
1 Onion, small, chopped
1 Garlic clove, crushed
250g Chicken Liver
150g Butter, soft
sprinkle of Rosemary
pinch Black Pepper
pinch Salt
Method
Fry the chopped onions and garlic in a small amount of butter for 2 minutes.
Add the chicken livers, a generous sprinkle of rosemary and seasoning. Fry for 5-7 minutes, on a high heat, until the livers are cooked.
Set to one side and leave to cool.
Blend the cooked ingredients with the remaining butter in a food processor.
Spoon the pâté into a bowl and spread on some crusty bread! Enjoy!
Good to know:
Keep it in the fridge for up to 2 days, but I doubt you'll have any left by then haha!
You can seal the pâté by melting some butter and pouring it on top and leaving it to set in the fridge, this will help keep it fresher for longer.
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