Ingredients 500 g free range chicken livers
50 g butter
1 clove garlic, crushed
100 ml cream
3 tbsp dry sherry
2 hard boiled eggs, chopped
¾ tsp oregano
½ tsp marjoram
½ cup hazelnuts, chopped finely
Salt and pepper
Melt the butter in a frying pan and cook the shallots until they are soft.
Add the garlic and the chicken livers and cook until the livers are just pink in colour inside, and not overcooked.
Take the frypan off the heat and stir in the herbs, chopped eggs, dry sherry, and cream.
Puree this with a stick blender or similar until it is a smooth paste.
Season with salt and pepper as needed, and add most of the hazelnuts.
Transfer it to a serving bowl, and add the leftover hazelnuts on top to garnish.