Always experimenting with food this recipe has been created with dairy intolerent people in mind. The butter that is usually used has been substituted with a dairy free margarine and works well. The quantity used are for two small ramekins eliminating waste. It inspired me to make my own as the bought ready to serve products are expensive and contain preservatives.
Cut out any membrane from the chicken liver and cut into small pieces.
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.
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.
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.
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.