Chicken Liver Pate with Cointreau (Dairy Free)

Directions
Preparation:25min  ›  Cook:10min  ›  Ready in:35min 

1. Cut out any membrane from the chicken liver and cut into small pieces.
2. In a frypan bring the margarine to liquid and add the onion then saute until soft and caramelised. Add the liver, bay leaf, crushed garlic, allspice, and simmer over a medium heat until the liver is cooked but still soft. Should take approx 9-10 minutes.
3. Leave to cool and season with salt and pepper. When cooled, place in a food processor until soft and smooth. If too stiff add a little soy milk a teaspoon at a time and process again.
4. Spoon the mixture into two small ramekins and with the back of a wet tablespoon smooth out the surface. Garnish with a small leaf of mint or parsley as illustrated. Sprinkle with crushed peppercorns. In a cup with a little water add the gelatine powder, mix well and pour over the pate covering the pate and parsley. This will seal and prevent the pate from discolouring. Place in fridge to set.

Tip

Make sure that the livers are cooked on medium heat and prevent the livers from over-frying as this will give the livers a crust and must be prevented. Alternative decoration is softened slivers of orange rind.