Looking for a healthy hors d’oeuvre which is high in protein? Or just a tasty starter other than chips and dip? How about liver paté served with savoury biscuits, poppadoms or melba toast? Geetha showed us how to make her famous liver paté… It’s a bit of a process, but really not too difficult and definitely worth it.
You can freeze the liver paté and just take a bowel out of the freezer on the morning you plan to serve it.
What you need:
This makes about 6 medium sized glass bowels of liver paté
500g chopped chicken livers
2 large eggs
About 250g butter
1 glass sherry (use medium sized sherry glass)
1.5 glasses brandy (in medium sized sherry glass)
1 bunch Spring Onions (chop and use the white parts)
1 chopped onion
5-7 garlic cloves, chopped
Ground black pepper
Pinch of All Spice
6 glass bowels for liver paté
Glass dish to bake liver paté in
Roasting dish (the glass dish must be able to fit into the roasting dish)
1. Melt 100g butter in saucepan on low heat.
5. Add crushed garlic cloves.
6. Add another 100g butter to saucepan.
7. Add liberal amounts of black pepper.
8. Take saucepan off heat. (Liver can still have pink parts, it must not be overcooked or else paté will be dry.)
9. Add heaped teaspoon mustard powder.
10. Add about 1 and a half teaspoons of salt.
11. Add half a teaspoon Cayenne pepper and half a teaspoon Allspice.
12. Add 1 glass sherry.
13. Add 1 and a half glasses brandy.
16. Once mixture is blended, pour it into glass dish.
17. Cover this glass dish with wax paper then with foil.
18. Fill a roasting dish about halfway with boiled water, then place the glass dish into the roasting dish.