This could also be made in individual ramekins and served as a starter. 

Preparation Time:  15 minutes

Chilling Time: 2 hours

Serves: 4-6

 Ingredients:

225g organic chicken livers, rinsed and trimmed
2 tbsp Cognac
225g organic butter
2 tsp mustard powder
1/4 tsp ground nutmeg
1 tsp fresh chopped thyme
2 cloves garlic, crushed
salt and freshly milled black pepper
4 tbsp English Provender Organic Spicy Onion Chutney
 

 Method:

Melt a knob of the butter in a large frying and fry the chicken livers for about 5 minutes.  Remove from the pan with a slotted spoon and place in a food processor. 

In the same pan, melt 150 g of the remaining butter and add this to the food processor. Pour the Cognac on to the juices left in the frying pan, and pour over the livers. Add the mustard, nutmeg, thyme and garlic, season well with salt and freshly milled black pepper. Blend until a smooth, velvety purée.

Spoon the pate into a jar or serving dish.  Melt the remaining butter; pour a little over each one to seal, immediately top with the chutney. Chill and cover with cling film and leave them in the fridge till needed.

Serve with bread or Melba toast.