The organic butcher down the road always has a range of organ meats on display, so I decided to dive in and try my hand at using chicken liver in a paté, since it's a favourite of my Dad's. And although it's not a glamorous food when presented in a bowl via photo, it's delicious! Just don't think about its relationship to dog food...
150g chicken livers
Crushed garlic clove
1/2 onion, chopped
Fresh herbs such as parsley and basil
Spices such as pepper and nutmeg
Melt butter in a medium frying pan. Add bacon (and garlic and onion, if desired) and sauté until cooked through.
Add livers, and fry until they are cooked completely - break them apart to check that there is no pink left in the centre.
Transfer contents of the frying pan into a food processor, and add optional herbs and spices. Process until very smooth.
Transfer into glass bowl (ideally with a lid) and refrigerate. You may choose to melt extra butter and pour it over the meat (after smoothing the top) to create a delicious layer floating atop the paté.
Serve chilled, with crackers and cheese.