Chicken liver pate

1. 1

   Fry the chopped onion, garlic and chilli in a little bit of butter until glazed.

2. 2

   Add the chicken livers and cook until done.

3. 3

   Add the sweet wine (replace with water with a dash of vinegar if you don't want to (or can't) use alcohol).

4. 4

   Take the chicken livers off the heat and put the butter in.

5. 5

   Add salt and pepper to taste.

6. 6

   When the butter has melted liquidise the livers until smooth.

7. 7

   Place in a terrine and place in the fridge until it has set.

8. 8

   Serve with provita biscuits or plain crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.