CHICKEN LIVER PATE

Prep time 15 minutes Cooking time 20 minutes

Serves 5

300g chicken liver

1 Knorr seasoning cube

125g fat spread

2 tablespoons red wine brandy

1 clove garlic, chopped

1 teaspoon fresh sage

150ml fresh cream

Crushed pepper to taste

Salt to taste

Bay leaves to garnish

Toast to serve

1. 1. Melt 50g of margarine in a pan. Add the liver and cook for a few minutes till the livers are well cooked. Mix in the Knorr seasoning cube.

2. 2. Grind to a smooth puree using a food processor. Now add the wine, chopped sage, cream, pepper and salt to taste.

3. 3. Pour into individual ramekins and refrigerate. Melt the rest of the margarine and pour on top of the pâté ramekins. Place a bay leaf on top and chill. Serve with toast.