Chicken Liver Pâté

Instructions

1. 1

   Chop the onion finely and drain the livers — you don't want all the blood from the pot.

2. 2

   Melt 30g butter in a heavy frying pan.

3. 3

   When bubbling, add the onion and fry gently over a medium heat for about 3 minutes. Then add the livers. Fry until brown on both sides and no longer looking bloody. Be careful not to overcook as they will become very dry.

4. 4

   Pour the livers, onions and butter from the pan into a food processor.

5. 5

   Pour the Marsala into the pan and allow to bubble for one minute, then pour into the food processor.

6. 6

   Melt the 70g butter — the microwave works well for this.

7. 7

   Add the thyme, mustard powder and half the melted butter to the food processor. Process, then taste and add salt and pepper. Process again and check seasoning.

8. 8

   Spoon into ramekins or one small tub. Top with the remaining melted butter to preserve it.

9. 9

   Chill overnight.

10. 10

    Serve with sugar-free Mrs Elswood Haimisha Pickled Cucumbers and salad.

11. 11

    Keeps for about a week in an airtight pot, or freeze.