Chicken Liver Pâté with Balsamic Vinegar & Capers Recipe | Kerrygold SA

Ingredients

• 1 tbsp olive oil
• 100g (8 tbsp) Kerrygold Pure Irish Salted Butter
• 1 small onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 tsp soft thyme leaves
• 450g chicken livers, well cleaned and trimmed
• 3 tbsp balsamic vinegar
• 4 anchovy fillets, finely chopped (from a can or jar, drained)
• 1 tbsp capers, rinsed
• 2 tbsp chopped fresh flat-leaf parsley
• Salt and freshly ground black pepper
• Rocket leaves and crostini (thin slices of French baguette baked until crisp), to serve