Chicken Liver Pate’ au Algona
500 gms chicken Livers
125gms pure butter not marg..... ( used for 3 things )

Fresh Thyme
Salt & pepper
Chicken stock cube
Port……….. about 80mls maybe less…. Work this out.
1 onion, very finely diced
100ml….. heavy cream
Water x 1 cup

Dice the livers and remove tendons.



Add some butter to a fry pan, heat, add livers, s & p, diced onion ( or garlic ) and thyme. Cook for about 4 minutes, stirring
Add a cup of water, chicken stock cube and a little splash of Port……… turn heat down and simmer for 8 minutes with lid on and stirring.

Remove and drain / strain.



Add livers to blender, add cream, add melted butter…. Blend… then add port, and blend some more. Even add some left over juices from the fry pan cook.



Decant into ramekins …… when coolish… pour some remaining melted butter on top… add bay leaves for effect… or not. Or cracker black pepper.



Should make about 3 – 4 average size ramekins.



Cover with glad wrap…or not .. refrigerate… can freeze for a long time.

Best with non-flavoured crackers or mini toasts. Or if ya that way inclined… GF crackers or things.

enjoy