Pâté from chicken livers (Liver Pate)

Pâté from chicken livers (Liver Pate):

225 g chicken livers
1 spoon of oil (tooth. possibilities)
1 freshly chopped onion
2 crushed garlic cloves
2 pinches of dried herbs (tooth. possibilities)
2 teaspoons of sherry
2 teaspoons of yeast extract
1/2 teaspoons of tomato puree
freshly ground black pepper (freely)

Wash and clean the livers. Fry the onion in oil 2 minutes, constantly stirring, add garlic and chopped livers. To fry, stirring, for further 4 minutes, until the livers start to brown. Cool, transfer to mixer. Add the herbs, sherry, yeast extract, tomato puree and possibly pepper to taste. Mix until smooth.

Transfer the pate to a small dish, completely cool, cover with parchment paper and refrigerate. Serve with oatmeal crisps, if gluten is allowed, or permitted croutons.

POSSIBILITIES

Oil: sunflower, saffron or other allowed
Herbs: thyme, sage or basil

CAUTION: Chicken liver pate is perfect for a second breakfast, dinners, it is also an excellent snack.