Here is the recipe for a delicious homemade pate. I found the recipe in an Italian cookbook whilst staying on a houseboat in Shoreham. I have tweaked it slightly, but it’s bloomin’ lovely.
200g chicken livers (trimmed and soaked in milk for 30 mins)
3 tbs olive oil
1 small onion finely chopped
2 cloves of garlic crushed
1 tbs sage finely chopped
2 tbs mascarpone or creme fresh
2 tbs Madeira
Salt & pepper
Butter (melted to pour over top of cool pate)
Fry onions in oil for 2 minutes. Add liver and fry gently until lightly brown. Add the garlic and Madeira and continue to heat for 1 minute or so (don’t let the madeira completely dry up). Season well and add the sage. Transfer the liver to a blender, add the mascarpone or creme fresh and blend until smooth. Transfer to small pots and allow to cool. Pour melted butter over the tops (just enough to cover) and refrigerate. This should keep up to 5 days if kept in the fridge.