After a recent stint in hospital due to critically low iron levels, I am all about iron at the moment.  Lucky I LOVE chicken liver pate.  I have an abundance of sage in my garden to boot so I thought it might make a nice combo.

So easy to make.  So quick.  And so good.  There are only 2 of us that eat it in our house so, this is what I did.

4 TB’s butter and a dash of olive oil

2 x shallots, diced

4 sage leaves

1 x tsp garlic

1 x pot of chicken livers

Philly cream for cooking  – about 1/2 a tub.

Salt and Pepper

Decent dash of red wine/brandy/marsarla/port – what ever you have on hand or you fancy.

Sage flowers

Clarified butter to cover.

Add the first load of butter to a pan with the oil and throw in the shallots, sage leaves and garlic.  Soften.  Blast up the heat and drop in the livers.  You don’t want them over cooked, pink is good.  Caramelized on the outside is also good.  Hence hot pan.  Tip in your choice of boozy goodness and allow the alcohol to burn off for a minute and take off heat.  ZZZZZ in a food processor along with the Philly, till smooth.  Taste.  Add more seasoning if you need to.  Spatula into ramekins, top with the flowers (or crispy sage leaves or what ever you have on hand and you fancy) and top with warm clarified butter.  Without being touched by air, the pate will last for a week or so.  Doesn’t last a day in my house!!!!

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