Name: Chicken liver pate with toast
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 500 gram chicken livers, trimmed and roughly chopped; 1 cup (250ml) port; 1/2 baguette, thinly sliced; 1/4 cup (60ml) olive oil; 100 gram butter, roughly chopped; 1 onion, finely chopped; 4 anchovy fillets, finely chopped

Chicken liver pate with toast

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Serves 6

Prep

10M

Cook

20M

Total

30M

Ingredients

500 gram chicken livers, trimmed and roughly chopped

1 cup (250ml) port

1/2 baguette, thinly sliced

1/4 cup (60ml) olive oil

100 gram butter, roughly chopped

1 onion, finely chopped

4 anchovy fillets, finely chopped

Method

1.Place livers in a bowl with port. Stand for 2 hours. Drain, reserving 1/4 cup liquid. Preheat oven to 180°C. Line a large baking tray with non-stick baking paper.

2.Brush both sides of bread with oil. Place on prepared tray and bake for 7-10 minutes, until golden and crisp.

3.Melt butter in a frying pan on medium heat. Cook onion and anchovies for 5 minutes, until onion is tender. Add liver and cook gently for 3-5 minutes, until just starting to brown. Stir in reserved port, bring to a simmer and cook for 1 minute.

4.Place liver mixture in a food processor and process until smooth. Pour into a 3-cup serving dish. Cover and chill for 2 hours, or overnight. Serve with toast.

You should have about 24 slices of bread in total. For an added touch, before chilling cover pat‚ with a little melted butter and some chopped herbs.
Note

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