Children love this pâté spread over crusty bread and for adults it is perfect spread over square melba toasts or small crostini as an easy canapé.
400 g chicken liver
3 tbsp olive oil
1 small white onion, peeled & chopped finely
125 ml marsala or dry red wine
6 strips orange zest, about 6 cm each
2 large sweet apples, peeled, cored & chopped
100 g canned anchovies, rinsed
100 g capers in vinegar, drained
2 tbsp butter
- Clean the chicken livers thoroughly, removing any filaments or green bile bits which could make the livers bitter. Sauté the onion in olive oil or until lightly golden. Add the chicken livers and cook over a medium heat for a minute before adding the marsala or red wine.
- Cook for 5 minutes and then add the orange zest and apple. Cook for about 20 minutes on a medium heat, crushing the livers with a wooden spoon until the mix is fairly dry. Add the anchovies and capers to heat through. Season with a little salt if necessary and black pepper.
- Put into a food processor or blender, add the butter and process until smooth. Leave to set for about an hour before serving.
- Pâté will keep in an airtight container for 5 days. Or freeze the pâté in batches for other occasions.