1 lb (450 g) chicken livers, trimmed
40 g (1 1/2 oz) polyunsaturated margarine
1 small onion, skinned and chopped
2 cloves
8 allspice berries
10 black peppercorns
1 tsp (5 ml) dried thyme
2 tsp (10 ml) dry sherry
salt and pepper, to taste
40 g (1 1/2 oz) polyunsaturated margarine
1 small onion, skinned and chopped
2 cloves
8 allspice berries
10 black peppercorns
1 tsp (5 ml) dried thyme
2 tsp (10 ml) dry sherry
salt and pepper, to taste
to garnish
1 egg, hard-boiled
1 tbsp (15 ml) toasted sunflower seeds,
1 stick wholemeal French bread, warmed, to serve
1 tbsp (15 ml) toasted sunflower seeds,
1 stick wholemeal French bread, warmed, to serve
method
1. Rinse the livers and place in a saucepan.
2. Cover with cold water, bring to the boil and simmer gently for 5-7 minutes, until no longer pink.
3. Meanwhile, melt the margarine in a small saucepan. Add the onion and cook for about 5 minutes, until soft.
4. Add the cloves, allspice, peppercorns and thyme and stir over low heat for 2 minutes.
5. Drain the livers and put them into a blender or food processor.
6. Remove the spices from the onion and discard.
7. Add the onion to the livers and blend briefly.
8. Add the sherry and seasoning and coarsely blend.
9. Scoop the mixture into a dish and smooth the surface.
10. Leave to cool for 1 -2 hours, then chill for 1 hour.
11. Finely chop the egg white into a bowl.
12. Sieve in the yolk.
13. Use to garnish the pate with the sunflower seeds.
14. Serve with warmed bread.
2. Cover with cold water, bring to the boil and simmer gently for 5-7 minutes, until no longer pink.
3. Meanwhile, melt the margarine in a small saucepan. Add the onion and cook for about 5 minutes, until soft.
4. Add the cloves, allspice, peppercorns and thyme and stir over low heat for 2 minutes.
5. Drain the livers and put them into a blender or food processor.
6. Remove the spices from the onion and discard.
7. Add the onion to the livers and blend briefly.
8. Add the sherry and seasoning and coarsely blend.
9. Scoop the mixture into a dish and smooth the surface.
10. Leave to cool for 1 -2 hours, then chill for 1 hour.
11. Finely chop the egg white into a bowl.
12. Sieve in the yolk.
13. Use to garnish the pate with the sunflower seeds.
14. Serve with warmed bread.
serving amount
serves 4
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