This pate is rich and unlike other more traditional recipes, does not include alcohol. The addition of a boiled egg is optional and makes for a richer pate. Ready in less than 20 minutes.
Due to the high amounts of Vitamin A in liver, it should only be eaten once a week to avoid vitamin A toxicity.
Makes 1 large bowl of pate
Ingredients:
500g whole organic chicken livers, cleaned
1 boiled egg *optional
1/4 cup butter
1 small onion, roughly chopped
5 thyme sprigs, roughly chopped
1/2 tsp good quality salt
1/4 tsp freshly cracked black pepper
Melt your butter in a saucepan over medium heat and add the livers and thyme. Sauté until they are tender (approx 6-8 minutes - they should still be a little pink inside). Once cooked cut into smaller pieces and cool. Pour the leftover butter from the saucepan into a food processor with the liver and the rest of the ingredients. Process for a minute or until the pate is smooth. Serve immediately or refrigerate.
note: If you can make the pate ahead of time the flavours will infuse more and add more depth