Chicken and Black Garlic Pate

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, 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