Champagne and Chicken Liver Paté

Yes, this one is six ingredients rather than four but the flavour is well worth the extra two.

INGREDIENTS:

• 25gms/1 oz butter
• 500gms/1 pound chicken livers, thawed if frozen and trimmed if necessary
• 2 cloves of garlic roughly chopped
• 140mls of double cream
• 125ml/4 fl oz Champagne or semi-dry sparkling wine
• 1 tspn light muscovado sugar

DIRECTIONS:

1. Melt the butter in a frying pan and cook the livers and garlic over a fairly high heat for 5-8 minutes, stirring occasionally, until the livers are browned and caramelised on the outside but still slightly pink in the centre.  Allow to cool for 5 minutes.
2. Blend the chicken livers and all the buttery juices to a paste in a food processor.
3. With the motor running, pour in the cream, followed by the Champagne, until well blended and completely smooth.  Season with the sugar, 1 teaspoon of salt and plenty of ground black pepper.
4. Pour into a serving bowl, or individual ramekins, cover with cling film and refrigerate overnight.
5. Serve with crackers, Melba toast, lavosh or even slices of cucumber.

HINTS & TIPS:
The paté will keep in the fridge for up to two days or can be frozen for 1 month.