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Chicken and Black Garlic Pate
Chicken and Black Garlic Pate
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Using Murphy’s Black Garlic locally grown in Marlborough, this would easily win the peoples choice awards. Black garlic is slowly roasted for 6 weeks, creating a unique caramelised flavour when added to the Pate.
Ingredients
Waitoa Free Range Chicken Liver, Koromiko Free Range Eggs, Butter, Milk, Garlic, Salt, Egg, Chicken stock, Lemon pepper, Cornflour, Water, Black garlic
The pate has a fridge life of three months, we make it fresh so it can have the longest shelf life possible. All jars are labeled with an expiry date.
PLEASE MAKE SURE TO KEEP REFRIGERATED
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The beautiful texture and delicate flavour brings sounds of delight from all. Whether it’s on ciabatta toast for breakfast or a posh platter always a winner.
I love this pate and end up buying 2 at a time as guests love it and I end up giving my spare one to them when they leave. We also use it as gifts.
😀