Chicken Liver Paté

 I married into a great family - all of whom I love dearly - and we constantly meet in each others houses for good food, good wine, beer and whiskey, great fun and usually a great sing-song, a darts competition or even a game of poker!  We are often joined by various members of my own brilliant sisters and their partners! What a wonderful crowd of people I have around me!

I love it when it's my 'turn' to have everyone over - Chicken liver pate always seems to go down well and it's great to do as you can make this 3 days in advance !

I got a great hint for Melba toast  from my sister Lyn who was helping me cook for a gang of 18 on one of my nights. (Yes that was a big session )  Toast some sliced bread, then cut off the crusts and split the toast through the middle and bake in an oven for 10 minutes . . .result: perfectly curled Melba toast!! 

(I do seem to recall that as the 'party' ended at 7am the next morning some bright spark called a mini-bus cab and we went to the market and then for breakfast!! - but that's another story . . . .) anyway on to the recipe:

Chicken Liver Pate

INGREDIENTS:

500gms chicken livers, washed and trimmed
80ml Port
45gms butter
1 small onion finely chopped
1 clove of garlic, crushed
80ml cream
1/4 teaspoon nutmeg
1/4 teaspoon ground thyme



METHOD:
Chop livers in half and put in bowl with Port. Leave to soak for 2 hours. Strain livers and reserve liquid. Melt 1/2 the butter in a frying pan and add the onion and the garlic. cookuntil onion is soft and golden. add livers to pan and cook, stirring  for a few minutes until a pale pink colour. Add reserve liquid and simmer uncovered for 1 to 2  minutes. Put mixture into food processor and add herbs and cream. Melt remaining butter and add whilst processor is operating. When mixture is smooth pour into
 a dish lined with clingfilm . When cool cover the top over with the clingfilm and refridgerate overnight.
Serve with Melba toast and Redcurrant jelly.
Hint; Warm the redcurrant jelly and the texture will be more like a light sauce to compliment the pate

   Bon appetite