Barbara's Low Fat Chicken Liver Paté

- an excellent source of iron
This recipe is very low fat at around 7% compared to commercial pate that is 30-50% and has about 25 servings

Ingredients
Chicken Livers (fresh)	400gm pottle
Onions	2 large
Garlic	2 cloves
(or 2 tsp crushed commercially prepared)
Chicken Stock powder	1 tsp
Basil (or other dried herb)	1 tsp
- or fresh chopped herbs, parsley, coriander, basil -	2-3 Tbsp
Freshly ground black pepper	to taste
Salt	to taste
Philadelphia extra lite cream cheese	1 pottle
Cognac/Port	3 Tbsp (optional)

Method:

1. Chop onions and fry in pan with minimal butter/oil/margerine
2. Add garlic, cook until onions are soft and transparent and add a little water to soften further
3. Add chicken livers, herbs, chicken stock powder
4. Cover pan and cook for 6-10 minutes till livers are cooked through. NOTE: do not over-cook livers
5. Add to food processor with extra lite cream cheese, freshly ground pepper, salt and cognac/port (optional)
6. pour into small dishes - garnish with rough ground pepper on top

Will keep in refrigerator 4-5 days or will freeze well for a month.

Serve with Vita-Wheat crackers, pita crisps, croustini, toasted Vogels bread, vegetable sticks and in sandwiches. Great for pre-dinner nibbles.

Your guests will be impressed!

Easi - Peasi!