has any one got or can direct me to a great chicken liver pate recipe

[pud1]

thats it really. got people over for dinner tomorrow night and want to make a chicken liver pate.

Chop onions, fry onions, fry livers (in same pan) until browned, add vermouth (or similar), reduce until livers cooked through, blend/food-process.

Any old recipe which you can find on the internet, but two tips - don't overcook the livers (make sure they are still pink) and sieve it after blending to make it very smooth and remove any graininess.

Delia's cookery course from the 70s is a good one. I'd increase the garlic, though and reduce the butter. I've used fromage frais, with just enough butter so that it sets. It has a really nice flavour, which I think is due to the mace.

I also add a bit of brandy and then some cream. The cream just takes the edge of the slight bitterness of the livers.

This is really good! Pineau's not easy to get to get hold of but medium sherry seems to work fine. www.bbcgoodfood.com/recipes/2338/chicken-liver-and-pineau-pt