Chicken Liver and Cream Cheese Pate

1 Tsp Olive Oil

100g Chicken Livers

1 ½ Tsp Sun-Dried Tomato Paste

50g Garlic and Herb Cream Cheese

Salt & Pepper

Parsley Sprigs and Lemon Wedges to Garnish

French Bread or Melba Toast to Serve.

Serves 2

1. Heat the oil in a frying pan and add the chicken livers, cook for 4-5 minutes over a medium heat turning occasionally.
   
   
   
2. Stir in the tomato paste and leave to cool.
   
   
   
3. Place in a food blender with the cheese and seasoning and blend together until smooth.
   
   
   
4. Divide the pate between 2 ramekins and chill for at least an hour.
   
   
   
5. Garnish with the parsley sprigs and lemon wedges and serve with French Bread or Melba Toast.