Chicken Liver Pâté2017-10-26
- Servings : 4
- Prep Time : 30m
- Cook Time : 10m
- Ready In : 40m
- 220g butter
- 1 onion, chopped
- 1 garlic clove, crushed
- 450g chicken livers, trimmed and cut in half
- 1 tbsp brandy
- 1 tsp mustard powder
- salt and freshly ground black pepper
- 1 sprig thyme, to garnish
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 mustard powder and season well with salt and freshly ground black pepper.
Place the liver mixture and 55g of the remaining butter 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.
Melt the remaining 55g of 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.