Chicken Liver (Mushroom) Pate

I love Chicken Liver Pate. It is rich and creamy. It looks so unassuming yet it is so irresistible. Case in point. Last night, I brought it as a potluck dish to a family Christmas party. As it was meant to be a starter, I did not place it at the main buffet table but rather at the side for the early-comers to enjoy with some crackers or baguette while waiting for the party to start. At some point near the end of the party, I heard a family member said "Oh my, is that pate? I love pate!". Then, he proceeded to try it even though it was way past the time for starters. But well, who cares? Chicken Liver Pate can be eaten anytime.


Ingredients:
- Chicken livers (1 packet, about 5-6 livers) 
- 1 yellow onion
- 1 bulb of garlic 
- Mixed herbs 
- 1 chicken cube 
- 80g of butter 
- cooking wine/red wine/sherry
- pepper

Procedures:
1) Stir fry onions and garlic until soft and fragrant
2) Add chicken livers and continue to fry. 
3) Add 40g of butter, mixed herbs, chicken cube, pepper and continue to fry. 
4) When chicken liver is cooked, add a dash of wine/sherry. 
5) Blend the mixture using a hand blender. 
6) Pour the blended mixture into a ramikin.
7) Melt 40g of butter. Pour melted butter on top of the pate. Cool then chill it in the fridge.
7) Serve with crackers or baguette. 


I did a version with mushroom added and it was equally nice! 

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