Chicken liver pate
|500 g||chicken — livers, trimmed and halved|
|60 ml||cream — double thick|
|1||onion — chopped|
|1 cloves||garlic — cloves, crushed|
|1 tsp||fresh thyme — chopped|
|sea salt and freshly ground black pepper|
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.
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