Chicken Liver and Brandy Pâté

• Meat

  • 400 g Chicken livers

• Produce

  • 3 Bay leaves, fresh
  • 1 Garlic clove
  • 1 Onion

• Dairy

  • 125 g Butter
  • 150 g Clarified butter

• Beer, Wine & Liquor

  • 2 tbsp Brandy and port

• Other

  • 1 Terrine mould or 6 ramekins

Found on womanandhome.com

Description

Directions

• Melt 50g (2oz) of the butter in a frying pan and sauté the onion until soft. Add the garlic and fry for 1 minute. Remove the onions and garlic and set aside.
• Prepare the livers by cutting off any discoloured areas, then wash and dry. Melt another 50g (2oz) of the butter in the pan, season the livers with salt and fry for about 2 minutes, browning on all sides (they can be slightly pink inside). Add the brandy and port, and flambé.
• Season, allow to cool slightly then whizz the livers in a food processor with the onions, garlic and remaining butter. Spoon into the terrine mould or ramekins, level the surface and top with bay leaves. Gently pour over the clarified butter, then chill for at least 6 hours. This pâté will keep in the fridge for a week – the clarified butter helps to preserve the pâté, but you dont need to eat it!

Nutrition