As promised: EASY DELICIOUS CHICKEN LIVER PATÉ and not a frying pan in sight!

RECIPE: see step-by-step pictures below:

2 bacon rashers -  rindless - chopped.

1 small onion - peeled - diced.

8ozs (225g) chicken livers.

1 clove garlic - peeled/crushed.

4oz (110g) butter - chopped.

1 tablespoon brandy.

1 tablespoon cream. 

Freshly ground black pepper.

Some clarified (melted) butter.

1. Place bacon and onion in medium bowl. Cook 3 minutes on full power in MICROWAVE .

2. Add chicken livers, garlic, butter black pepper. 

3. Cover - cook 5 minutes - stir halfway.

4. Add cream and brandy.

5. Ladle mixture into blender. Liquidise until smooth.

6. Pour into earthenware dish/dishes.  CHILL in refrigerator.

[ Purists can push mixture through a fine sieve to give even smoother texture - as I had to do at catering college - but frankly it's a pain and as my family like a 'bit 'o rough' I don't bother.]

7. When cold, I melt some butter and pour it over the top to solidify and aid keeping qualities.

This paté keeps surprisingly well in fridge.

For a change:

1 tsp dried mixed herbs, some orange zest plus orange juice can be added - when liver mixture is about to be Microwaved - to give a different flavour.

I prefer the plain version - seems to have better keeping properties. 

There you have it.  Lovely on hot toast and as a starter.

ENJOY!!!