Chicken Liver Pate

Hello friends

How are your Christmas preparation doing?

Yesterday I made some pate amongst other things and I thought I would share my pate recipe with you. I don't have proper measurements as I just through things in.
Sorry there are no pictures as the finished product was not very photogenic.

1 Pkt of Chicken livers (trimmed )
Garlic (as much or as little as you like)
Some onion finely chopped(I only use a little as I have a problem digesting them, but you can use a whole one)
4 Sundried tomates - optional
Butter (I have a problem with dairy so I used oil. Butter will give a better consistency when cold)
1 button mushroom (optional. I found one lurking in the fridge)
A slug of Port (optional can also use Brandy, Sherry, Orange Liquor - mmm orange liquor next time with some orange zest)

Melt the butter in a frying pan. you will need quite a bit if you are using a whole onion. Add the onion and garlic and gently fry until soft. If you have one place a lid on pan and turn the heat right down.
Add the chopped sundried tomatoes and chopped mushrooms then stir. Replace the lid and allow to cook for a few mins.
Next add the chicken livers and stir. Chefs on the TV say that the livers should still be pink inside but I prefer to cook them a little more.
Next I added the port and stirred then cooked a little longer, until gently bubbling.
Now you can either use a stick blender, a liquidiser or any other kind of blender you might have and blend until smooth,
Spoon into ramekins (I filled 4 small ones) or what ever dishes you like and cover with cling wrap. When cold keep in the fridge until ready to use or freeze.
Enjoy with crusty bread, savoury biscuits or even on toast,

I hope you can follow these instruction OK.

Does anyone else make pate?

Carolx