When I saw that Mediterranean Delicacies has a chicken liver pate in their range I wasn't too excited about it. After all, my mom used to make the best chicken liver pate I've ever tasted and I am lucky enough to have her recipe. Generally shop-bought chicken liver pate leaves much to be desired and never seems to get it quite right. The one thing I always look for with shop-bought chicken liver pate is whether the pate has a lovely pinkish colour along with the expected brown. That's an indication whether or not the chicken livers have been cooked to death before being turned into the pate or not. Obviously, you want the chicken livers to have been cooked through but you also want them to be left juicy so that they don't dry out and become bland. I was pleasantly surprised to see that this was indeed what Mediterranean Delicacies's chicken liver pate looked like. The pate was lovely and smooth and the flavour was truly delicious. Subtly seasoned and so allowing the chicken livers to be the star. I decided to showcase the chicken liver pate in a simple way (and one of my favourite ways of eating it). I made some simple melba toast and caramelised onions and it could not have been easier. This is just perfect as part of a picnic lunch or as a do-it-yourself kind of canape with drinks.
Ingredients:- For the caramelised onions
- 2 red onions, peeled and finely sliced
- 3 tbsp olive oil
- 1/2 cup brown sugar
- 1/2 cup water
- 1 tbsp balsamic vinegar
- For the melba toast
- 4 slices white bread, crusts removed
- 1 tub Mediterranean Delicacies Chicken Liver pate
- or 1 tub Mediterranean Delicacies Chicken Liver Peri Peri Pate