The Best Ever Chicken Liver Pate
The Best Ever Chicken Liver Pate By Sam Linsell | Drizzle and Dip. Its silken smooth so it needs the crunch. The Marmalade offers a bitter-sweet flavour which is rather delicious and quite Christmassy too. If you want to be really wild, stir a splash of whiskey into the marmalade to give it that boozy edge.
Ingredients
250gm free-range chicken livers
125gm butter (and a bit extra to coat the top if desired)
1 large onion (white), chopped
1 – 2 cloves garlic, crushed
2 bay leaves
20ml brandy
freshly ground black or white pepper (I prefer white)
Thinly sliced stale baguette for the melba toast
Instructions
Visit The Best Ever Chicken Liver Pate By Sam Linsell | Drizzle and Dip @ drizzleanddip.com for full recipes
Ingredients
250gm free-range chicken livers
125gm butter (and a bit extra to coat the top if desired)
1 large onion (white), chopped
1 – 2 cloves garlic, crushed
2 bay leaves
20ml brandy
freshly ground black or white pepper (I prefer white)
Thinly sliced stale baguette for the melba toast
Image Credit : drizzleanddip.com
Instructions
Visit The Best Ever Chicken Liver Pate By Sam Linsell | Drizzle and Dip @ drizzleanddip.com for full recipes