Ingredients
200 g butter
1 onion, sliced
2 cloves garlic crushed
2 tsp chopped fresh rosemary leaves
2 tbsp chopped leaves of thyme
750 g chicken livers
crackers for pad
green olives with pepper, cut into pieces for garnish
Method
Chicken livers are cleaned and cut into in large pieces. In a pan melt 1/3 of the butter. Add chopped onion, crushed garlic, thyme and rosemary and fry over low heat until the onion softens. The rest of the butter aside to soften. In a pan add the chicken livers. Fry until soft, stirring occasionally. Leave to cool. Blend on puree. Add softened butter and mixed thoroughly. Pate sprayed on cookies. Garnish with olives.
Containers:
Difficulty
Average
Tested
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