Creamy chicken liver pâté

Ingredients

• 500 g of chicken liver you can remove the heart that is usually included when you buy the chicken liver.
• 3 tablepsoons butter
• 1 tetra pack whipping or all-purpose cream
• about 1 cup
• 3 small or 2 medium onions, peeled and chopped
• 5 cloves garlic, peeled and crushed
• several dried herbs such as 1/3 teaspoon each of basil
• oregano and thyme
• ¼ teaspoon tarragon
• 1/3 teaspoon ground pepper
• ½ teaspoon iodized salt or to taste.

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Preparation

• Place all the ingredients in a blender starting with garlic, onion, dried herbs, salt and ground pepper.
• Add in cooked liver followed by the softened butter and then the cream.
• Arrange your blender and simply pulse it several times until a smooth, rich and creamy consistency is attained. Taste and adjust the seasonings.
• So divide the pâté mixture in two aluminium container called lyanera in the Philippines. You can use any terrine or medium-sized shallow bake ware.
  
• Cook by steaming on low heat with the lid partially open to avoid bubbling. Cook until it is slightly firm.
• Your creamy chicken liver pâté is ready to be served. Slightly toast some sliced bread and spread the liver pâté for a distinctly delicious sandwich.
• You can also use the pâté to top your favorite crackers and other types of crusty bread.