50 g butter (or cholesterol free spread)

1 onion, roughly chopped

1 clove garlic, crushed

350 g chicken livers

2 teaspoons prepared French mustard

2 tablespoons sherry

1/4 teaspoon salt

1 tablespoon drained green peppercorns

coarsely ground black pepper

sprig of herbs to garnish

Melt butter in a frying pan and cook onion and garlic for 5 minutes, or until soft. Place in a blender or food processor. Drain chicken livers and remove any fat or gristle. Chop livers and add to onion pan. Cook until they lose their pinkness. Add to onion in blender with mustard, sherry and salt. Blend until smooth. Mix in peppercorns and pack into a serving dish. Cover and refrigerate until firm. Coarsely grind black pepper over and garnish with a sprig of herbs.

Makes about 2 cups.


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