chicken liver pate

  • 500g Chicken liver's
  • 200g sausage meat
  • 1 ½ large onions
  • Tbsp fresh thyme
  • 2 bay leaves
  • 2 cloves fresh Garlic
  • shot of brandy
  • ½ pint cream

Method

  1. Take off fat from chicken livers, place pan on medium heat
  2. Add olive oil into pan and add garlic, onions &bay leaves
  3. Stir for 2 minutes then add chicken livers , keep stirring every 3 minutes until livers are light brown
  4. Add sausage meat, thyme and brandy to the mix
  5. Allow another 15minutes cooking then season with black pepper
  6. Place into blending machine, blend then add cream until soft texture
  7. Place into cling filmed mould leave in cool area for 30 minutes then cover and place into fridge

Shipping and payment

Order by 1pm for same day dispatch on UK orders. For EU, US and rest of world shipping details are here. All major payment types accepted, with a no quibble refund policy.


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