| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
serves
|
Ingredients
- 500 g chicken livers (The better the quality, the better your pate will be – i.e. organic, free range etc)
- 1 small onion, red
- 1/2 cup red wine (The better the quality, the better the result)
- 2 cloves garlic crushed
- 1 tsp Dijon mustard
- 1 sprig fresh rosemary
- 1 tbsp lemon juice, fresh
- 120 g butter
- sea salt to taste
- Pepper to taste
Ingredients
|
Instructions
- In a saucepan, fry the chicken livers and onion in 2 tablespoons of the butter (until onions are soft and livers are browned)
- Add in wine, garlic, mustard, herbs and lemon juice and cook until liquid has evaporated.
- Transfer the hot mixture, and the balance of the butter, to a food processor or blender and blitz into a smooth paste. Test as you go and add salt & pepper to taste.
- If the mixture is too crumbly, add more butter and blitz a bit more – it should be creamy and smooth.
- Garnish with a fresh sprig of rosemary and serve with fresh veggie sticks or seed crackers!
Recipe Notes
If you’d prefer straight edges on your crackers, take out of oven after 45 minutes and cut them to size, then place back into oven to cook further (it’ll be too hard to cut once fully baked).
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