Creamy Chicken Liver Pate
|Chicken livers||8 Ounce (1 Cup / 225 Gram)|
|Onion||1 Small, finely chopped|
|Garlic||2 Clove (10 gm), crushed / minced|
|Butter||5 Ounce (2/3 Cup / 150 Gram)|
|Fresh thyme sprigs||2 , chopped|
|Port||15 Milliliter (1 Tablespoon)|
|Cream||15 Milliliter (1 Tablespoon)|
|Freshly ground black pepper||To Taste|
|Fresh thyme sprigs||4 (For Garnish)|
|Juniper berries||4 (For Garnish)|
Put the livers, onion, garlic, half the butter and the thyme in a bowl. Cover with vented cling film (plastic wrap) and cook for 5 minutes, stirring once.
Put the mixture in a blender or food processor, with the port and cream and blend until smooth. Season and divide between 4 individual ramekin dishes.
Put the remaining butter in a bowl and cook for 30 seconds, or until melted. Pour over the pate and chill.
Garnish with fresh thyme and juniper berries and serve with crusty bread or triangles of wholemeal (whole-wheat) toast.