Scotch Bonnet Pate
We finely chopped up some chicken livers, an onion, a few garlic
cloves and a whole scotch bonnet chilli. We melted 110g of butter
in a pan over a medium heat.
  
We then added the onion, garlic and chilli and fried until softened,
but not coloured.
  
We then added the chicken livers, stirring until the livers were
golden brown and cooked through.
  
We added a good glug of brandy and seasoned well with salt and
freshly ground black pepper. We let the mixture cool slightly
before putting it into a food processor.
  
We added more butter and blended until smooth. Seasoned to taste,
then put into small moulds and put into the fridge to chill and
set.
  
We made some melba toast to go with the pate. We toasted 2 slices
of bread on both sides before cutting them in half and toasting
the insides. We served with our pate and a small side salad.
  
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