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chicken liver pate - anyone make it?

#2
I'm having this today! (made yesterday though - best left to set for a while in the fridge)

Don't really do quantities, but this is what I did yesterday - you could leave out the ham.

Clean chicken livers (about 200 gr), dry fry with about 1/4 small onion, little garlic and 1/2 slice chopped lean ham. When cooked, blitz in food processor, stir in 2 tbs fromage blanc (quark or fromage frais) and pepper (no need for salt for me - enough in ham, but add if you like) and leave to set in fridge.:)
 


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