https://au.news.yahoo.com/thewest/lifestyle/a/13296413/recipe-chicken-liver-pate-with-liqueur-muscat/ 50g butter 2 cloves garlic, finely chopped 850g chicken livers 1/2 tsp nutmeg, grated 3 tbsp liqueur muscat pinch sea salt grind black pepper 30g butter, extra 1 tbsp honey 1 tbsp pouring cream |
Melt the butter in a frying pan, add the garlic and cook for 2 minutes, then add the chicken livers, nutmeg and muscat. Cook for about 10 minutes. Leave livers slightly pink. Season to taste. Then puree in a food processor with the butter and honey. Add the pouring cream and blend until smooth. Spoon pate into small pots. Cover tightly with plastic wrap and refrigerate to set. Serve with a baguette.