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Brandied Chicken Liver Pate
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Serving size: Serves 8
Cooking time: More than 1 hour



Pate can be made 2 days ahead. Storage: Covered, in refrigerator. 
Freeze: Not suitable.
Microwave: Suitable.


INGREDIENTS


60g butter
2 onions, chopped
2 cloves garlic, crushed
500g chicken livers
3 hard-boiled eggs, chopped
¼ teaspoon ground nutmeg
½ teaspoon mixed spice
60ml (¼ cup) brandy
250g butter, melted, extra




METHOD


Heat butter in pan, add onions and garlic, cook, stirring, until onions are soft. 
Add livers, cook, stirring, about 3 minutes or until livers are browned.

Blend or process liver mixture, eggs and spices until finely chopped. 
With motor operating, pour in brandy and extra butter, process until smooth.

Pour mixture into 8 dishes (½ cup capacity); cover, refrigerate until firm. 
Serve pate with melba toast and crisp vegetable sticks, if desired.

Serves 8.