Chicken Liver Pate
This is modified from an old Jewish recipe. An ex-boss (who’s around 75 I believe) kept a recipe file from her grandmother, and I took a copy of it. I though it tasted a bit blend so I added more spices. You will need a roasting pan / baking sheet, a food processor or one of those handheld processors. Beware - the handheld one will take you ages.
Ingredients
1 1/2 lb chicken livers
1 whole onion
1 TBSP fine ground seasalt
1 TBSP garlic salt
1/2 TBSP pepper (ground fresh pepper works best)
1/2 TBSP paprika
EVOO
Instructions
Preheat oven to 400. Using kitchen scissors, cut fat and rough parts off the livers. Place evenly on a baking sheet and sprinkle with pepper and half the salt. Roast until tops are brown, approximately 30 minutes.
FINELY chop onions, and saute with EVOO. Cook until caramelized. Add the rest of the spices. Using a food processor, blend onions and livers together. If it’s too rough/dry, add a bit of EVOO. Blend until desired consistency. Scrape into mould and refrigerate.
Best served over plain Matsah bread.
