Chicken Liver Pate with Marsala Recipe

Ingredients

• 350g/12 oz chicken livers, defrosted if frozen

• 225g/8 oz butter

• 2 garlic cloves, crushed

• 15ml/1 tbsp Marsala

• 5ml/1 tsp chopped sage

• salt and ground black pepper

• 8 fresh sage leaves, to garnish

• Melba toast, to serve

Serves 4

Method:

1. Pick over the chicken livers, then rinse and dry with kitchen paper. Melt 25g/1 oz of the butter in a frying pan and fry the chicken livers with the garlic over a moderate heat for about 5 minutes, or until they are firm but still pink in their centre.

2. Transfer the livers to a food processor or blender using a slotted spoon. Add the Marsala and chopped sage.

3. Melt 150g/5 oz generous 1/2 cup of the remaining butter in the frying pan, stirring to loosen any sediment, then pour into the food processor or blender and process until smooth. Season well with salt and pepper.

4. Spoon the pate into four individual pots and smooth the surface. Melt the remaining butter in a separate pa and pour over the pates.

5. Garnish with sage leaves and chill in the fridge until set. Serve with triangle of Melba toast. 

Notes : This delicious pate contains Marsala, a dark sweet, pungent dessert wine made in Sicily. If this is not available, you could substitute either brandy or a medium-dry sherry.