Ingredients

(make one loaf pan - about 15 servings)

- 750 g chicken livers

- 200 g butter or butter substitute in sticks

- 2 medium onions, coarsely chopped

- 4 branches of thyme

- 1/2 cup blackberry liqueur (brandy or Marsala wine will work too)

- 1/2 jar of raspberry jam

In a heavy frying pan fry the livers in 50 g butter and a little salt until all are grey from the outside and pink inside.

Remove the livers from the pan but save the liver cooking sauce. Chop the onion.

Use the same pan to toss the onion with 50 g butter and the thyme branches. When the onion is transparent and soft remove the thyme branches and place the onion with the liver. Add the liqueur to the pan and scrape the bottom with a wooden spoon. Pour the liqueur on the liver and onions. Cool to room temperature.

Move to a food processor with 100 g butter, black pepper and salt. Blend until smooth and check the seasoning - add salt, pepper, and liqueur if needed. Line a loaf pan with plastic wrap and pour in the feta.

Cool for at least 8 hours.

Serve a cold slice of paté with a spoon of raspberry jam. It will disappear faster than you thought :-). Serve cold.