Pate - Chicken Liver and Brandy with Cracked pepper: Ingredients: -Onions               4 Large -Butter                200g -Mixed Herbs       1 Tablespoon to taste -Chicken Liver     500g -White wine          2 cups -Brandy               1/2 cup -Cream                500ml -Garlic                 1 Tablespoon 1. In a pan Sauté (Cook) Onion and 1/2 butter till soft. 2. Add herbs, garlic, remaining butter and chicken liver and continue cooking on med until liver is cooked. 3. Put all into a food processor and blend for about 1 min. 4. Using the same pan (which cooked the liver) pour in the wine and brandy and reduce on med this can take about 10 minutes you should be left with about 1/3 of both the wine and brandy. 5. Turn stove down to med-low slowly add cream to brandy mixture. Reduce the cream for about 7-10 minutes. 6. Put the brandy mixture into the blender with the chicken liver mixture blend for about 1 minute. 7. Pour mixture into loaf tin sprinkle cracked pepper on the top. 8. Chill until set this can be done in the fridge (overnight) or the freezer (1-2 hours). 9. Remove from loaf tin, and enjoy. Hints: Use a silicon loaf tin to make easy use of removing the pate.