This recipe is very mild and tastes great on little toasts or crackers. Make it the day before to give it plenty of time to set up and for the flavours to mingle. If you like, you can cover the pate with a thin layer of melted margarine and then put the plastic wrap on it. It keeps up to one week in the fridge and in the freezer for two months!
prep time25 Min
cook time10 Min
chicken livers, well cleaned
sweet onion, sliced thin
cloves garlic, smashed and peeled
vegan margarine, room temperature
fresh cracked pepper
little toasts or crackers for serving
How To Make
In a medium saucepan combine the livers, onion, garlic, bay leaves, thyme and 1/2 tsp. salt.
Add the water and bring to a simmer. Cover and reduce heat and cook on low stirring occasionally. About 5 minutes.
Discard the bay leaves and using a slotted spoon remove the liver mixture to a food processor.
Process to a course puree, then add the butter a little at a time until totally incorporated. Add the Marsala Wine and season with salt and pepper. Taste! The mixture should be very smooth!!
Put the pate into little dishes and press a piece of plastic wrap onto the surface. Put in the fridge to firm up.
Serve chilled on toast points or crackers.
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