GRAND MARNIER PATE 

INGREDIENTS

• 500g chicken livers 

• 1/2 cup Grand Marnier 

• 90g butter 

• 1 small onion 

• 1 clove garlic

• 1/2 cup cream salt, pepper teaspoon nutmeg 

• ½ teaspoon thyme 

 GRAND MARNIER PATE RECIPE:

Trim livers and cut in half. Place in a bowl, cover with Grand Marnier and allow to stand for 2 hours. Strain livers reserve liquid Melt half the butter in a pan, add chopped onion, crushed garlic, and livers, cook for 3 minutes over moderate heat, add Grand Marnier liquid, and cook further 1 minute. 

Remove from heat and puree liver mixture in a blender or food processor Melt remaining butter and add livers; mix thoroughly. Add cream and stir through, season with salt, pepper nutmeg, and thyme. Place in serving dish and refrigerate overnight. 

Serve 4

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