Sour Cream and Rub Chicken Liver Pate
Ingredients (1.15 kilo)
| Amount | Measure | Name |
|---|---|---|
| 300.00 | g | Onions |
| 5.00 | g | Garlic |
| 500.00 | g | Chicken, liver |
| 100.00 | g | MARVELLO Full Fat Spread 12.5kg |
| 10.00 | g | ROBERTSONS Seasoning Rub 4 X 700g |
| 80.00 | ml | Port |
| 20.00 | ml | MEADOWLAND Sour 10 x 500ml |
| 20.00 | g | Coriander, fresh (Cilantro) |
| 2.00 | g | ROBERTSONS Black Pepper 6 x 800g |
| 1.00 | g | KNORR Aromat 6 X 1kg |
| 100.00 | g | MARVELLO Full Fat Spread 12.5kg |
| 10.00 | g | Sugar |
Preparation
1. Sweat chopped onions and garlic in the Marvello until soft but not coloured. Remove.
2. Brown the chicken livers in the same pan but not do not overcok the livers. Cool slightly.
3. Add the onions, chicken livers and seasoning rub into a food process until smooth.
4. Add the rest of the ingredients into a bowl and process untilsmooth.
5. Place into a bowl or devide pate between smaller bowls.
6. Top with clarified Marvello and refrigerate for 1 hour.
7. Serve with toasted bread.
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