Liver & Orange Pate

1. Melt half butter in frying pan over medium heat.
Add onion & cook for 6-8 min stirring untill soft. Add garlic and cook for 1 min. remove with slotted spoon.

2. Cut any discoloured bits from livers(there bitter trust me) Rince under cold running water and dry with kitchen paper. return frying pan to medium heat when butter from cooking onoins is hot add liver and zest & cook for 2-3 mins, stirring until browned but liver is still pink in the middle.

3. Add port to pan and bubble for 30 sec. Transfer the liver and juice to bowl of onions let cool slightly. Put into food processor, add remaining butter and orange juice and whizz for a few minutes untill smooth, season and spoon into a boel. cover and chill for 1 hour untill firmed up.

4. divide pate between 2 large sheets of cling film, shape into neat thin logs and wrap.
you can freeze it for up to 1 month.

5. Thaw overnight in fridge then bring to room temperature and serve.

If eating straight away then line bowl with cling film before putting into fridge in stage 3 and serve when firm.

Enjoy