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Pâté

I used lamb liver but chicken liver might have a gentler flavour. On Christmas Eve we took what we could get!

Fry a chopped onion with a couple of garlic cloves until soft and oozy and put in a blender. Fry livers with herbs of your choice. I used a teaspoon of rosemary. Brown the livers off so they are still pink inside then add to the onions. Blitz til smooth. Add a squeeze of lemon and a sprinkling of salt (it’ll taste less salty when cool.)
When cool if its too “livery” add a dollop of cream cheese but this is only usually a problem with red meat livers as they are stronger in flavour.

Remember this shouldn’t be given to little people!! That includes old people (they’re little,) and the little people inside pregnant tummies.

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