I have always wanted to make chicken liver pate.
I have always been too lazy to commit to actually doing it.
A few days ago, the boss at work bought some chicken livers and only need a few tiny pieces for work, so instead of wasting the rest of the livers, I put my hand up to take them home and make pate.
That was a few days ago. I have been procrastinating since!
But, tonight I needed to get it done or else the livers would be wasted.
So...I googled a few recipes and settled on one that was inspired by Maggie Beer's Pates. Surely I can't go wrong with that!? Here's the link.
Next, throw them in the food processor with a whole block of butter and puree.
Yes, more butter. How do you say 'quadruple bypass' in French?
I don't have a food processor or blender so I was really crossing my fingers that my stick mixer would work. I really didn't want chunks of buttery liver hurling around my kitchen.
You need to allow the flavours to develop overnight - I'll take them to work tomorrow! I must say, they look absolutely gorgeous!!