Simple Chicken Liver Pate
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Ingredients - Prep Time 45 Mins - Serves 12
- 3 eggs
- 375g butter
- 4 brown onions, quartered
- 500g chicken livers
- 2 garlic cloves, crushed
- 1 cup chopped mixed fresh herbs (like parsley, thyme and rosemary)
- 1/s cup Cognac
- Ground black pepper, to taste
- Toast rounds or crackers, to serve
Method
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Place eggs in a small saucepan and cover with cold water. Bring water to the boil over high heat. Reduce the heat to medium immediately and gently boil, stirring the water occasionally, for 7 minutes. Remove eggs from saucepan with a slotted spoon and cool. Peel and quarter.
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Meanwhile melt butter in a large frying pan and cook onions for 5 minutes or until tender. Add chicken livers and garlic and cook for 10 minutes or until livers are cooked through and firm. Remove from heat and cool slightly.
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Place chicken liver mixture into the bowl of a food processor. Add the herbs, eggs, cognac and pepper to taste and process until smooth. Spoon mixture into a 5-cup capacity serving dish, cover and place in fridge for 2 hours or until cold and firm. Store with the surface covered with plastic wrap in the fridge for up to 3 days. Serve with the toast rounds or fresh crusty bread.