Ingredients

The following ingredients have 4 Servings
  • 300 g chicken livers
  • 110 g butter
  • 2 cloves garlic minced (crushed)
  • 1 tbsp cracked black peppercorns
  • salt (to taste)

Instruction

  • Prepare the chicken livers by washing them then patting them dry in between kitchen paper.
  • Cut each liver in half , trim and remove the fatty or sinew pieces. I find it easier to use scissors for this, rather than a knife.
  • Melt the butter in a saucepan on a low heat and gently fry the garlic until cooked.
  • Add the chicken livers. Cook for 10 minutes, stirring occasionally.
  • Remove from the heat then puree with a stick blender using the blade attachment, until smooth.
  • Stir through the peppercorns then season with salt to taste.
  • Pour into ramekin dishes, and refrigerate until set.
  • These will keep for 5 days in the fridge.