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 livers. Put into a bowl with 60 ml (4 tbsp) water.
2. Part cover. Cook 100% (High) 6 - 7 minutes, stirring twice, until no longer pink.
3. Put margarine, onion, cloves, allspice, peppercorns and thyme into a bowl.
4. Cover, cook 100% (High) 5 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.
11. Leave to cool for 1 -2 hours, then chill for 1 hour.
12. Finely chop the egg white into a bowl.
13. Sieve in the yolk.
14. Use to garnish the pate with the sunflower seeds.
15. Serve with warmed bread.
2. Part cover. Cook 100% (High) 6 - 7 minutes, stirring twice, until no longer pink.
3. Put margarine, onion, cloves, allspice, peppercorns and thyme into a bowl.
4. Cover, cook 100% (High) 5 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.
11. Leave to cool for 1 -2 hours, then chill for 1 hour.
12. Finely chop the egg white into a bowl.
13. Sieve in the yolk.
14. Use to garnish the pate with the sunflower seeds.
15. Serve with warmed bread.
serving amount
serves 4
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