125 ml (½ cup) butter 1 onion, finely chopped 3 cloves garlic, crushed 500 g chicken livers, cleaned salt and freshly cracked black pepper fresh thyme, leaves pulled 160 ml (⅔ cup) Rhodes Quality Orange Fruit Juice Blend 30 ml (2 Tbsp) cream to serve: 80g butter, melted 3–4 Thyme sprigs to serve: Rhodes Quality Dill Gherkins, crackers or fresh bread.
Melt the butter in a large frying pan.
Add the onions and cook over medium heat until softened.
Add the garlic and cook for a few minutes more.
Add the chicken livers and season well.
Stir in the thyme leaves.
Continue to cook over medium heat until the chicken livers are cooked through.
Add Rhodes Quality Orange Fruit Juice and the cream.
Cool the mixture and then transfer to a food processor.
Blend until the paté is a smooth paste.
Season to taste.
Spoon the paté into a bowl.
Place the thyme sprigs on the top of the paté and pour over the melted butter.
Refrigerate to set.
Serve with Rhodes Quality Dill Gherkins and the crackers or fresh bread.