pate

pate2

Not really my usual daily food, that would be a bit too posh! (Cheap ingredients though!)

This is inspired by Delia’s basic chicken liver pâté, with my own twists and turns! Instead of blending it to smooth with an electric blender (which I don’t have!), I opted a low-tech approach – mash with wooden spoon!  I think it will be nice to be able to still see and taste some bits and pieces of the ingredients.

Again, this is what I called “free-style” recipe, adjust any ingredients as you like. (but I assumed you will at least know and/ or have some basic instincts in cooking!)

Ingredients:

  1. 500g chicken liver
  2. 100g butter for cooking and 50g for topping at the final stage
  3. 2 onions
  4. 1 tbsp Mustard paste
  5. Salt and pepper
  6. 4 Garlic cloves
  7. 1 tsp Dried thyme

Soften the onion and garlic  in hot melted butter, and then add the liver and cook for 5 mins. Season with salt, pepper , mustard paste and thyme. Then mashed the liver as smooth as you can. Press the cook chicken liver to a container (preferably some earthenware pot) and top with melted butter. Let it cool and keep in the fridge for 1 or 2 days before serving.

Serve with toasts and garnish with shoots. Perfect for sunday posh brunch I reckon!