Chicken Liver Pate

1 Tbsp Butter for pan frying

1/2 cup chopped Shallots

250g Chicken Livers that have been cleaned and soaked for for a few hrs in Apple Cider Vinegar and drained.

2 Bay leaves

2 sprigs Rosemary

1/2 tsp Sea salt

1/2 tsp black Pepper

40mls Pure cream

30mls Balsamic vinegar

Melted butter extra to pour over the top OR prep my easy Red wine and Peppercorn jelly if you want to impress!!

*Panfry Livers in butter with herbs, salt and pepper until just seared, then reduce heat.

*Add cream and simmer for 5mins until cooked through.

*Remove Bay leaves and Rosemary,add Balsamic vinegar and leave to cool.

*Blend until very smooth(I use my Nutribullet as no Pate gets left behind and it is so easy to clean)

*Add topping or just leave naked, and refrigerate until set-2hrs will do it, but Pate is more delicious if you can wait a day!

*Serve with low carb Lavosh and/or sliced veggies.

Red Wine and Peppercorn Jelly...pour 100ml Red Wine into a small pot with 1 teaspoon gelatine powder and 1teaspoon sugar OR 1/2 teaspoon stevia based sweetener.Mix well and heat till dissolved,pour over cooled Pate,sprinkle with peppercorns-mixed coloured ones look pretty- and refrigerate till set.