Orange Liqueur Liver Pate

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, chopped
• 500g chicken livers, trimmed
• 2 tablespoons thyme leaves
• 1/3 cup Cointreau or Grand Marnier liqueur
• 2 teaspoons finely grated orange rind
• 250g PHILADELPHIA Block Cream Cheese, chopped and softened
• Salt and freshly ground black pepper, to taste
• Cheese and Cornmeal Biscuits, for serving

1. HEAT one tablespoon of oil in a large fry pan and cook onion and garlic gently for 5 minutes or until soft and tender. Remove and set aside.
2. WIPE the pan clean; add another tablespoon of oil, chicken livers and thyme and cook for 5-7 minutes or until just cooked through. Add liqueur and rind and cook for a further minute. Cool slightly.
3. TRANSFER the mixture to a food processor; add onions and PHILLY and process until smooth. Season to taste. Transfer to serving bowl, cover and refrigerate until firm. Serve with the Cheese and Cornmeal Biscuits.

Tip: Make a day or two ahead to allow time for flavours to develop.