Chicken liver pate

Recipe from: 3 june 2010
recipes, pate, liver

Ingredients 9
Servings 6
Time 5 mins

Ingredients

  • 500
    g
    chicken livers, trimmed and cut in half
  • 60
    ml
    double cream
  • 220
    g
    butter
  • 1
    onion, chopped
  • 1
    cloves
    garlic, crushed
  • 1
    tsp
    freshly chopped thyme
  • 60
    ml
    brandy
  • 20
    ml
    port
  • Sea salt and freshly ground black pepper
 

Method

15 mins
 
Melt 110g of the butter in a pan over a medium heat, then add the onion and fry until softened, but not coloured.

Add the garlic and chicken livers and fry the livers until golden-brown all over and cooked through.

Add the brandy and the port and season well with salt and freshly ground black pepper.

Place the liver mixture and the cream into a food processor and blend until smooth, season to taste, with salt and freshly ground black pepper.

Transfer the pâté into a serving ramekin or small dish and allow to cool.

Melt the remaining butter in a clean pan, skim off the froth and pour the butter over the pâté.

Transfer to the fridge to chill, then serve from the ramekin when ready.
 

Read more on: poultry
 

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