Chicken Liver Pate With Green Peppercorns

       100 g             Butter
           1 pc           Chopped Big Onion
           8 cloves    Chopped Garlic
       450 g            Chicken Liver
        1/2 tsp         Dried Marjoram

        1/2 tsp         Freshly Ground Pepper
     1 1/2 tsp         Salt
           1 tsp         Lemon Juice
           1 tbsp       Dry Sherry (Wine)
           2 tbsp       Crushed Peppercorns

Melt 1/2 portion of butter.  Saute with onion & garlic till fragrant.

Add in the rest of the ingredients except the crushed peppercorns and the remaining 1/2 portion of butter.  Cook the chicken liver become firm and till the color changed.

Place cooked chicken liver into a blender & blend it to form a smooth puree then stir in crushed green peppercorns & adjust the seasoning then turn into a airtight glass jar.  The mixture of pate should come below the jar rim.

Refrigerate for at least 2 hours till firm.

Melt remaining of butter & spoon over the chicken pate.  Refrigerate for another 1 hour to set.

Leave at room temperature for 30 minutes before serve with bread.  Garnish with peppercorns & coriander leaves.