Jamie Olivers Old-school chicken liver parfait | Rowena G's Recipes

Ingredients

• 300 g butter, softened
• olive oil
• 2 shallots, peeled and finely chopped or half a small onion
• 2 cloves garlic, peeled and finely chopped
• 400 g higher-welfare chicken livers, trimmed
• a few sprigs fresh sage, leaves picked
• 1 small wineglass brandy
• sea salt
• freshly ground black pepper
• 1 pinch ground mace (or a couple of grids of nutmeg)
• Heat a little olive oil in a frying pan, about a tablespoons worth. Slowly fry the shallots (or onion) and garlic for 10 minutes, until soft and tender, then remove to a plate.
• Transfer the mixture to a one serving bowl if serving for 4 – 6 people at one time or divide into 3 ramekins if you want to keep dipping into the fridge for snacks..
• When you are ready to serve, thick, hot wholemeal toast is my favourite but a baggette or crackers work just as well. No need for extra butter this is creamy enough !!!
• Appetizer
• Nibbles
• Nina This is the best chicken liver pate ever. Reply
• Nav Great tasting and easy Reply
• Margaret Warry Lovely ,tasty,easy to make. I have made it several times and will carry on doing so. Reply
• Paul Jannetta I love this recipe and have made it many times. Absolutely delicious Reply