Deglaze the pan with the Port. Set aside to cool. Meanwhile, melt the remaining butter. Set aside to cool to room temperature. Blend the chicken livers, salt and cream at a high speed for 30 seconds.

Preheat the oven to 160ºC. Trim the livers, then rinse and pat dry. Chop the livers and blend with the cream, brandy, garlic, nutmeg, egg and some seasoning, until the mixture is very smooth. Using a ...

Chicken liver pate is one of my favourites at Christmas, simply spread on some crackers or buttered toast, it's delicious, rich and almost certain to set my gout off! But who cares it's Christmas!

As the quarterfinals approach, CBS Sports analyst Josh Pate revealed an intriguing national champion prediction. No. 7 Notre Dame impressed against No. 10 Indiana in a 27-17 win, holding a 27-3 ...

A CHICKEN in Gloucestershire that loves to wander about has been given a high-vis jacket - to help it cross the road. Rescue chicken Billie Jean likes to roam near her home at The Railway pub in ...

Josh Miller is a writer, editor, recipe developer, and food stylist who has been writing about Southern food and working in the publishing industry for the past 20 years. His work has appeared in ...

Melt 50g (2oz) of the butter in a frying pan and sauté the onion until soft. Add the garlic and fry for 1 minute. Remove the onions and garlic and set aside. Prepare the livers by cutting off any ...