Chicken Liver Paté

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Step 1

Chop onions and bacon and fry in 2oz butter until just starting to brown.

Step 2

Remove string from the livers and add to pan with oregano, garlic and seasoning.

Step 3

Keep frying until livers are cooked but just pink on inside and then cool for 15 minutes.

Step 4

Melt 2oz butter and add to livers along with lemon juice, brandy and green peppercorns, blend until smooth and adjust seasoning.

Step 5

Place in small paté dishes, seal with melted butter and decorate with bay leaves and pink peppercorns.