Spicy Chicken Liver Pâté
450g/1lb chicken livers, roughly chopped
45ml/3 tablespoons sherry
1 small clove of garlic, peeled and crushed
Pinch ground bay leaves
Pinch ground cloves
1.25ml/ Ľ teaspoon ground mace
280g/10oz/1Ľ cups butter
15ml/2 tablespoons natural yogurt
Put the chicken livers and sherry together in a small bowl. Add the garlic and spices. Cover and cook on HIGH for 6-10 minutes, stirring twice. Place the mixture in a food processor and process until smooth. Add 225g/8oz of the butter and process again. Stir in the yogurt.
Divide the mixture between 4 individual dishes or put in one large dish and chill slightly. Put the remaining butter in a jug and cook on HIGH for 1 minute or until bubbling. Leave to settle. Carefully pour a little of the clarified butter on top of the pâté, leaving behind the white sediment. Chill thoroughly before serving.