Last updated 10:46, Saturday, 24 May 2008

WE’VE NOTICED an alarming hike in the price of food and therefore have had to make the necessary plans and adjustments to cope with this for our businesses.

That got us to thinking about everybody’s family budgets at home.

If you’ve found that price rises in food are affecting you, we decided to show you something to do with a relatively cheap ingredient.

This week we’re talking chicken livers.

We’d imagine that not all of you are quite sure how to handle these little beauties or that they can be quite versatile.

They are actually very easy to cook, tasty and readily available. What’s not to love about that?

Judging by the popularity of their sales when we use them in the restaurants they’re also an ingredient that is well liked so why not give them a try.

This is great as a snack in the fridge or divided into little pots and served as a starter

It is best to puree this in a food processor.

200g chicken livers – easily found in the freezer department in the supermarket, but make sure they are fully defrosted before use.

1 clove garlic, crushed

1 small onion, finely diced

Splash of oil

50g butter

Splash of alcohol – we would use sherry or brandy

Salt and pepper

Chopped fresh herbs (optional) – we suggest tarragon or parsley

In a large frying pan sauté the onion and garlic until soft in a splash of oil. Remove from the pan (add them to the processor bowl if you want).

Trim the chicken livers of any bits of fat or gristle. Put them into a colander. Boil a kettle of water and pour the boiling water over the livers. This will help to remove a little bit of the bitterness and impurities in the livers without the need for soaking in milk (which is the usual method).

Fry them in the same pan in another splash of oil. Cook them over a medium high heat until they have lightly browned all over but they remain pink in the centre. Season well with salt and pepper. At the last minute add the splash of alcohol to the pan. It may flambé so mind your eyebrows but it shouldn’t be too dangerous!

Put the livers in the processor with the onions. Add the butter and herbs (if you’re using). Pulse the mixture to your required texture. Some like it smooth some prefer it rougher. The longer you whizz, the smoother it will become.

Either put it into one big container – which will make it spreadable, or divide into individual ramekins and refrigerate.

If you want, you can add a layer of melted butter to top of the pate to stop it discolouring. There’s nothing wrong with it if it does discolour but this is just the traditional way of serving it.

The butter is then used to spread on your bread when you eat it and we suggest very fresh French stick or Melba toast.

1 thick slice of bread (traditionally white) per person

Toast on both sides under a hot grill. Remove the crusts with a sharp knife.

Carefully slice the bread in half, horizontally through the soft centre. You should now end up with two flat slices of toast.

Toast the untoasted sides. The edges should curl up making the bread super thin and crispy – perfect for pate.