Chicken Liver Pate

2oz Butter
1 Onion Finely Chopped
1 Clove of Garlic, Crushed
8oz Chicken Livers
1 - 2 Tsp Curry Powder
4 Fl. oz. Chicken Stock
2 Hard Boiled Eggs
Salt and Pepper
2 Pinches of Cayenne Pepper
Fresh Bay Leaves and Lemon Slices to Garnish


Melt half the butter in a frying pan. Add onion, garlic and chicken livers and cook gently for 5 minutes, stirring.

Add curry powder and cook for 1 minute, then add chicken stock and cook gently for 5 minutes, stirring and turning chicken livers frequently. Put chicken liver mixture and hard-boiled eggs in a blender or food processor and blend to form a smooth puree.

Season with salt, pepper and cayenne pepper, then turn mixture into a small serving dish or terrine. Smooth the surface. Melt remaining butter in a pan and pour over the surface of pate. Leave to set slightly, then garnish with fresh bay leaves. Chill for several hours before adding lemon slices and serving with crusty bread.

Serves 6

Note:

I usually make double the quantity and very generous with the garlic and curry powder.
The butter on the top only makes it look nice.
I usually put it into small plastic tubs and then freeze.
Double the quantity fills 4 x 8oz tubs