Guaranteed to make an impression at a party or a picnic, there are tons of different ways to adapt this recipe to suit everyone's taste - skip the onion or garlic if you don't like them, replace the rosemary with parsley or basil, or the port with any wine that you have on hand, the yoghurt with cream if you feel like you deserve a treat (I skipped gym today so I'll stick with yoghurt). Even if some port finds its way into the blender with the livers it is still delicious. Or so I've heard.
- 50g raisins
- 20ml port
- 2 tablespoons of olive oil
- 1 small green pepper
- 1 small onion
- 1 teaspoon garlic
- Rosemary to taste
- 500g chicken livers
- 2 tablespoon yoghurt
- Salt, black pepper to taste
Soak the raisins in port for approximately an hour.
Heat 1 spoon of olive oil in a pan
Chop the onion and pepper and through them in the pan together with the garlic. Fry until slightly softened.
Remove from the stove and pop them into the blender.
Heat up the remaining olive oil and then add the chicken livers. Fry until you cannot see anymore pink then into the blender they go.
Leave to cool, then add the rosemary, salt, pepper and yoghurt and blend until the pate has a smooth, even texture.
Prepare your dish of choice by lining it with aluminium foil.
Drain the raisins (pour the remaining port in the blender if the blender needs extra help) and place them in the dish.
Pour the mixture in the blender over the raisins, fold the sides of the foil to cover it completely and put in the refrigerator for at least 2 hours or until serving.
When ready, open the foil and turn the spread upside down on a pretty plate.
Serve with slices of fresh baguette and salted butter or salted crackers.