Chicken Liver Pate

200g of chicken livers are about £1.50 from my local butchers making it a very cheap but tasty source of protein.

50g butter

1 small onion

leaves from 1 sprig of fresh thyme

200g chicken livers

2 tbsp full fat live yoghurt

1 tbsp tomato puree

Pinch of salt and pepper

Pinch of ground allspice

1/2 tsp ground ginger

1. Finely chop the onion and pick off the leaves from the thyme
2. Take 10g of the butter and melt in a medium sized saucepan on medium low heat (3)
3. Once  melted turn the heat down a little and let the onion and thyme cook in the melted butter for 10 minutes.
4. Meanwhile, wash the chicken livers and trim away any sinew.  Pat dry with kitchen roll.  Chop into 15mm pieces.
5. Remove the onion mixture from the pan into the food processor bowl and set aside
6. Add another 10g of the butter to the pan and cook the chicken livers on high for 2 minutes until caramelised on the outside.
7. Place all the ingredients into the food processor.  Blend until as smooth as you can get it.
8. Pass the mixture through a sieve so you are just left with the smooth mixture and leave to cool.
9. Seal with melted butter if you wish but I don’t believe it’s necessary.
10. Serve with sourdough toast or oatcakes.
11. The pate will freeze but remember not to heat when defrosting or else the yoghurt may curdle and split.