Ingredients

• 1/2 Medium Onion, Diced
• Two Garlic Cloves, Diced
• Handful White Mushrooms, Sliced
• 25g Unsalted Butter
• 2tbsp Margarine
• 75-100g Soft Cheese
• Dash Of Milk
• 500g Chicken Liver, Rinsed And Patted Dry
• Mixed Herbs, Thyme, Garlic Powder, Black Pepper, Salt All To Taste

Method

1. Place onion, garlic and mushrooms into a frying pan with the butter
2. Add in the chicken liver and allow to cook
3. Add in mixed herbs, thyme, garlic powder, salt and black pepper (you can add more later)
4. Drain off some excess liquid and return to the heat for a few minutes
5. Place into a blender to help it on its way before moving to a bowl and blending again with some margarine, soft cheese, milk and of course more seasonings until it is smooth and the taste you want (you have to be more heavy handed on the seasonings than you think)
6. Transfer to little dishes and leave to cool before moving to the fridge or freezer

Eating And Storage Tips

If you make up more of this than you need, or if you want to get ahead with it, you can put this into the freezer after making. Just make sure to defrost it in the fridge overnight before using it. I would probably comfortably leave it in there for up to a month.

In the fridge, or after defrosting, you will want to use this within three days but when it’s as delicious as this there’s absolutely no chance it will stay around that long!

You could easily change the flavour profile of this by removing the mushrooms and doing things like adding grated orange zest and a splash of orange juice instead of milk as well.

Some people will do a butter blend or gather up the juices and pour that on top of the pate to make for a sort of jelly layer. I find this is perfectly delicious as it is.

It works great on toast, crumpets, crackers or just with fresh bread as part of a starter! We had some of this on Christmas day for a starter and everyone enjoyed it enough to have it in various ways as leftovers over the next couple of days.