Chicken Liver Pate

Well I have had some chicken livers in the freezer for a while and I looove pate, so I thought I'd give the EDC recipe a crack. It was very quick, and super easy, and am now just waiting for it to cool to taste it!!
I popped in a big garlic clove and an onion and buzzed it at speed 7 for about 7 seconds.  I sauted that for 4 mins (the recipe says 2, but I was doing a double batch) then added in the rest of the ingredients in (all doubled). This included the livers (1kg) salt and pepper to taste, 2 bay leaves, 60g tomato paste, 80g butter, 2 sprigs of parsley and I SHOULD have put in 4 tblsp of cream but i didn't have any, so i omitted it (hmm).
I buzzed that on speed 7 for about 20 sec to accomodate the double batch (it is usually 10 secs).

I then cooked the mixture for 8 minutes, 100C on speed 4.

Mmmm, appetising, lol.

I melted some butter in the microwave, and waited for the white stuff to sink to the bottom, so it was essentially clarified butter (lazy version)

I mixed in some pepper corns to a quarter of the mixture as my dad loves it with pate with pepper corns.

I spooned the pate into these small bowls, the glass ones being the pepper corn pate and then poured over the clarified butter to seal the pate and prevent oxidation.

This very suspicious looking stain was made when I got slightly over zealous with the butter and poured a bit of the milk solids (I think that's what it is) in with the butter!!

Just so Dad knew which ones he could eat :)