Chicken Paté with Port
   450g chicken livers
   1 small onion, finely chopped
   2 cloves garlic, finely chopped
   5 mushrooms, finely chopped
   1 tsp fresh oregano, chopped
   1/4 cup Port
   Pinch salt
   Clarified butter for the top (optional)

   Boil chicken livers slightly, till they are still pink in the middle (the paté becomes a greenish-grey colour if you cook them all the way through.) While livers are cooking, sauté onions and garlic until onions are translucent.
   Drain livers. Place livers, onions and garlic mixture, oregano, Port and mushrooms in a blender. Mix until smooth then pour into a dish and cover with melted unsalted clarified butter. Cover with cling wrap and refrigerate until firm.

From: “Robin To The Rescue”. By Robin Miller. Published by The Taunton Press/ Capricorn Link.
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