Chicken Liver Pate
Sharon van Wyk
A beautifully rich chicken liver pate that is ideal as a snack or a starter to your festive meal!
Bunch of fresh Sage
Melt the butter and fry the finely chopped onion still caramelized.
Add the washed chicken livers and brandy and saute for about 10 minutes.
Sprinkle the surface with Nutmeg
Toss on the bunch of fresh Sage leaves.
In a food processor, blend till you get that perfect, smooth, creamy consistency.
Dish into ramekins and refrigerate.
Serve with low carb seed crackers or veggie sticks.