1lb Chicken livers
1 Onion
1 clove of garlic
2 Hard boiled eggs
1lb chicken livers cooked (in saucepan with no oil, stirring frequently until well cooked - no pink colour and very little moisture left) with one finely chopped onion, and garlic (to taste). Once these three ingredients are well cooked allow to cool then add two chopped hard boiled eggs. Blend well together then chill until ready to eat
CHICKEN LIVER PATE
Syn Free - unless using brandy
1 tub of chicken livers (Most supermarkets
sell these).
1 onion, chopped
1 clove of garlic, crushed
Half a tsp. dried mixed herbs or 1 tbsp.
freshly chopped tarragon
1 Bayleaf
Quark
Spray a pan well with Frylight and cook the
onion, garlic, herbs and bay leaf gently, over a low/medium heat, stirring
occasionally.
When the onion has softened, add the chicken
livers and cook until tender and cooked through.
Remove the bay leaf and add ingredients to a
blender, along with 2 tbsp. Quark (you can add more later to achieve the
desired consistency).
Season to taste with salt and ground black or
pink peppercorns.
Whizz until smooth.
If using, add a little brandy at the end,
stirring through, gently. Don't forget to Syn this. I must admit, I think it
just finishes it off, adding a touch of decadence to the recipe! 
Keeps well in the fridge for
a few days, with the flavours gradually improving.
The only info on brandy I could find was 25ml
= 2.5 Syns so 1 tbsp. would, I imagine be about 1.5 Syns.
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