Simple Butter Chicken Liver Pate Recipe
Adapted from Sharp Microwave and Convection Cookbook.
Ingredients
60 g butter
2 tablespoons oil
2 onions, thinly sliced
1 clove garlic, crushed
500 g chicken livers, cleaned
125 ml cream salt and pepper to taste
Directions
Combine butter, oil, onion and garlic in a large casserole dish.
Cover and cook for 3 minutes on HIGH.
Add chicken livers, cover and cook for 12-14 minutes on MEDIUM, stirring twice during cooking.
Cool.
Process in a blender or food processor until smooth.
Add cream, then seasonings.
Pour into moulds and seal with clarified butter if desired 6.
Refrigerate 2-3 hours.
Serve with Melba toast.
*Clarified butter helps preserve pate.
Cover and cook for 3 minutes on HIGH.
Add chicken livers, cover and cook for 12-14 minutes on MEDIUM, stirring twice during cooking.
Cool.
Process in a blender or food processor until smooth.
Add cream, then seasonings.
Pour into moulds and seal with clarified butter if desired 6.
Refrigerate 2-3 hours.
Serve with Melba toast.
*Clarified butter helps preserve pate.
