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Chicken Liver Pâté

2017-10-26

Recipe Info

  • Servings : 4
  • Prep Time : 30m
  • Cook Time : 10m
  • Ready In : 40m

Ingredients

  • 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

Method

Step 1

Melt 110g of the butter in a pan over a medium heat, then add the onion and fry until softened, but not coloured.

Step 2

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.

Step 3

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.

Step 4

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.

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