Name: Chicken liver & brandy pate
Cook time: 15 min
Total time: 15 min
Ingredients: 125 gram butter; 350 gram chicken livers, trimmed; 3 shallots, finely chopped; 2 garlic cloves, crushed; 1/2 cup brandy; salt and freshly ground black pepper; extra melted butter; thyme leaves

Ingredients

125 gram butter

350 gram chicken livers, trimmed

3 shallots, finely chopped

2 garlic cloves, crushed

1/2 cup brandy

salt and freshly ground black pepper

extra melted butter

thyme leaves

Method

1.Heat a frying pan and melt 50g butter. Once it’s bubbling, cook livers until coloured on each side but still pink in the middle. Remove from the pan and place in a blender or food processor.

2.Gently cook shallots and garlic until tender. Lift from the pan and add them to the livers.

3.Increase the heat and pour in the brandy, allow to bubble and reduce and then transfer to the blender.

4.Chop the remaining butter and add to the mixture. Season generously with salt and pepper and then process until smooth.

5.Spoon paté into small dishes and top with extra melted butter and thyme leaves.

6.Serve on toasted brioche or bread.

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Ingredients

Method

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