Super Quick Pâté

It always surprises me that pâté is so expensive in the supermarket when it is so easy and cheap to make your own.  This chicken liver pâté is great for canapés, as a starter, to take on a picnic or even in sandwiches and takes only minutes to whip up.

200g chicken livers, each cut in half

1oz butter

1 large shallot or several small ones, finely sliced

3 cloves garlic, finely sliced

1stick of celery finely sliced (optional - if you happen to have one knocking about

3tbsp sherry/brandy

1tbsp double cream (optional)

pinch thyme

salt and pepper

Melt the butter in a small pan, add the chicken livers and fry until brown all over.

Add the shallots to the pan and fry until soft, then add the garlic and fry until the shallots turn golden.

Add the shallots to the plate and simmer the sherry/brandy in the pan for 2 minutes before adding back in the livers and shallots, along with the thyme and salt and pepper (and the cream if you're using it).

Simmer for a minute, then remove from the heat and leave to col slightly.  Shove the whole lot in a blender and blend until smooth.  (Not very beautiful, but very delicious)

Pressed into ramekins and topped with melted butter, or kept in a jam jar, the pâté will keep for 3 days in the fridge, otherwise you can keep it in the freezer.

Here it is served as a starter with sliced avocado, cucumber relish and slices of Baguette drizzled with olive oil toasted in the oven.