Chicken Liver Pates

Serve this creamy chicken liver pate with little toasts as an elegant finger food.

The ingredient of Chicken Liver Pates

• 100g speck or pancetta chopped
• 1 small onion finely chopped
• 1 garlic clove crushed
• 2 tablespoons sunflower oil
• 500g chicken livers cleaned
• 2 tablespoons brandy
• 225g cream cheese
• 2 tablespoons chopped sage
• 2 tablespoons chopped thyme
• 8 water crackers crumbled
• 2 tablespoons lemon juice
• 175g unsalted butter
• 1 2 bunch sage leaves picked
• mini toasts to serve

The Instruction of chicken liver pates

• heat a large non stick frypan over medium heat and fry the speck for 2 3 minutes until fat renders add onion and garlic and cook stirring for 2 3 minutes or until onion softens transfer to a plate
• return pan to high heat add the oil and cook the livers for 2 3 minutes each side they should still be pink in the middle add brandy and cook until liquid has evaporated season and cool
• process speck mixture livers cheese chopped herbs biscuits and juice in a food processor until smooth pack into small serving dishes or a 1 litre dish then cover and refrigerate for 15 minutes
• heat butter in a frypan over medium heat and cook sage leaves until crisp cool slightly and pour over pate dividing sage leaves evenly and leaving milky residue from butter in pan refrigerate until butter sets then serve with toasts

Nutritions of Chicken Liver Pates

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