In a heavy based frying pan melt the butter. Cook onion and anchovies for 5 minutes until onion is soft. Peel and finely chop the onion. Melt 100g of the butter in a pan over a medium heat then add the onion and fry until softened but not coloured. Add garlic livers and thyme.
Cover reduce the heat to low and cook stirring. In a medium saucepan combine the chicken livers onion garlic bay leaf thyme and 1 2 teaspoon of salt. Trim livers cut in half melt butter in a pan add bacon onion garlic and livers cook 1 2 minutes. Wash the trimmed livers and pat dry with paper towels. Add the onion and garlic and cook stirring often until the onion is soft.
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Heat 1 tbsp of the butter in a non stick frying pan over a medium heat. Melt butter in a large frying pan over a medium heat. Melt the butter in a large frying pan over medium heat until it is foaming. Stir in reserved port or wine bring to a simmer and cook for 1 minute. When the butter is foaming add the chicken livers and fry for 2 mins each side.
Stir the crushed garlic some of the thyme and madeira into the pan with the livers. Add liver and cook gently for 3 5 minutes until just starting to brown. Trim the chicken livers to remove all the fat and connective tissue looking out for any greenish patches cut these off as they will make the pate bitter. Add the garlic spices orange zest and a good pinch of salt and pepper. Stir the crushed garlic some of the thyme and madeira into the pan with the livers.
Add the garlic spices orange zest and a good pinch of salt and pepper. Heat 1 tbsp of the butter in a non stick frying pan over a medium heat. Fry for 2 mins letting the madeira simmer. Cover reduce the heat to low and cook stirring. The velvety lusciousness of a traditional pâté is retained in my lighter version but the calories are substantially reduced.
Trim the chicken livers to remove all the fat and connective tissue looking out for any greenish patches cut these off as they will make the pate bitter. In a heavy based frying pan melt the butter.
