Peri peri chicken liver pate
Ingredients (25 portions)
| Amount | Measure | Name |
|---|---|---|
| 20.00 | g | KNORR Peri-Peri Marinade 6 x 1 kg |
| 40.00 | ml | Water (cold) |
| 1.00 | kg | Chicken, liver |
| 50.00 | g | MARVELLO Full Fat Margerine |
| 1.00 | pc | Onions |
| 2 Garlic cloves, chopped finely | ||
| 100.00 | ml | MEADOWLAND Classique 10 x 1L |
Preparation
1. Mix cold water with Marinade powder. Alllow to stand for 15 minutes. Heat Marvello margarine in a frying pan.
2. Fry onions and garlic till translucent. Add marinated livers with remaining marinade.
3. Allow to cook through. Add Meadowland cream.
4. Transfer cooked livers to a blender, blend till fine.
Pour pate into small stacking rings. Top with melted
Butter. Allow to set for 2 hours. Serve with crisps
Or melba toast
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