Chicken Liver Pâté

• Meat

  • 450 g Chicken livers

• Produce

  • 1 clove Garlic
  • 1 Herbs like thyme or sage, fresh
  • 1 Onion, medium

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 2 tbsp Oil

• Dairy

  • 226 g Butter, salted

• Beer, Wine & Liquor

  • 2 tbsp Brandy

Found on gillianskitchen.com

Description

Directions

• Put half the butter in an ovenproof saucepan and heat until melted and separated. 
• Strain the yellow clarified butter into a separate bowl and set aside to cool. Discard the remaining milky-coloured butter. 
• Heat a little olive oil in a frying pan and slowly fry the shallots and garlic for 5-10 minutes, until soft and tender, then remove and set aside. 
• Cook the livers in the same pan for a couple of minutes each side with the sage or thyme, until lightly coloured but still a little pink in the middle.
• If you overcook them they will lose their smooth texture and become grainy. 
• Add the brandy and fry until the alcohol cooks off or let it catch the flame, but mind your hair!
• Take the livers off the heat and tip them into a food processor together with the cooked onion and garlic. 
• Blitz until you have a smooth purée. Add the rest of the softened butter and continue to blitz, then season well with salt and pepper. 
• Transfer the mixture to a serving dish, add a sage or thyme leaf on top for decor then pour over the clarified butter and chill until firm. 
• Serve with melba toast or or your favourite country bread, pickles and chutneys. 
• Melt butter slowly in pan until it froths, pour through sieve lined with muslin or kitchen paper. 
• Discard the remaining milky butter and pour the clear liquid over the pâté to seal it.