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ST AD Cloversept Chick liver pate INLSA Recipe: Creamy chicken liver pate.

500g chicken livers

2 lemons, juiced


2 onions, chopped

2 cloves garlic, crushed

pinch chili flakes

salt and black pepper to taste

250ml white wine


chopped parsley or coriander to serve

extra-melted MOOI RIVER BUTTER to pour on top

Soak the chicken livers in the juice of one of the lemons for 30 minutes. Sauté the onions and garlic in half the butter until soft and brown, remove from pan.

Drain the livers and briefly fry in the remaining butter for 1 - 2 minutes until pink colour subsides. Add the chili, black pepper, salt, wine and onion and mix. Reduce before adding the cream. Reduce again, stir in the chopped herbs and blend, pour into a serving dish and top with melted butter. Refrigerate until set.

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