Chicken Liver Pate
500g Chopped chicken livers
1 Onion, finely chopped
1 Clove garlic, grated into the mix
5 Tbs Thick cream
1 tsp Dried thyme
Salt, pepper, pinch of paprika
A good friend told me yo soak my livers in a little vinegar or milk for about an hour before you cook it. This removes the meaty taste. Up to you.
Saute onions in 1/4 butter till soft. Add livers, salt to taste, little pepper, pinch of paprika and garlic.
Cook livers for about 5 minutes. The inside should still be a light pink.
Once done, place into a blender. Add thyme, balance of the butter and cream. Blitz till smooth.
Pour contents through a sieve into a bowl.
Smooth over and pour a thin layer of melted butter.
Chill. Serve with melba toast or toasted Pita triangles.