Prep Time 10 Mins
Cook Time 5 Hours
Serves 8
Boil enough water in a small pan to cover chicken liver. Add chicken liver, turn off heat, leave liver in water for 5 minutes, then drain.
INGREDIENTS
Chicken liver (12-14) 450 g
Butter 200 g
Garlic cloves 2-3
All spice powder 1/2 tsp
Cream or thick malai 200 g
Mixed herbs (basil) 1 tsp
Salt, pepper to taste
COOKING DIRECTIONS
Boil enough water in a small pan to cover chicken liver.
Add chicken liver, turn off heat, leave liver in water for 5 minutes, then drain.
Fry liver in 100 g melted butter together with garlic slivers. Remove from heat.
Mix all spice powder, herbs, salt and pepper and add to the chicken liver.
Mix together in a blender, add the cream last, and blend till combined thoroughly.
Melt remaining butter, put into mold, spoon in liver mixture carefully, so as not to disturb butter too much.
Cover with aluminum foil and freeze for 4 to 5 hours or till frozen.
Take out pate 1/2 to 1 hour before serving.
To unmold slide a knife between pate and mold to loosen sides and invert mold onto serving dish.
Serve with melba toast.
