250g chicken livers, cleaned and halved
60ml port or muscadel or sherry
200g baking margarine
1 egg whisked
1 cove garlic crushed
salt and black pepper

  • Combine chicken livers, liquor, garlic, salt and pepper in a non-metal bowl, cover and refrigerate over night.
  • Preheat the oven to 150'C and grease a 25X12cm ovenproof dish.
  • Melt margarine in a pan over low heat and set aside.
  • Puree the chicken liver mixture in a food processor until smooth. With the motor running, add the melted margarine in a thin stream.
  • Add the egg and keep processing until smooth.
  • Turn the mixture into the prepared dish and cover with foil.
  • Put the dish in a larger ovenproof dish half-filled with hot water and bake for 30 minutes. Remove from the hot water and leave to cool to room temperature before removing the foil.
  • Refrigerate overnight.


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