Chicken Liver Pate2014-08-20
- Course: Snack
- Servings : 4
- Prep Time : 10m
- Cook Time : 20m
This recipe is great to use for parties and social get togethers as well as a simple snack.
- 220 grams buttermilk
- 1 onion, chopped
- 1 garlic clove, crushed
- 1 tablespoon(s) brandy
- 1 teaspoon(s) mustard powder
- salt and freshly ground black pepper
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 LUNAR Chicken Livers and fry the livers until golden-brown all over and cooked through. Add the brandy and mus- tard powder and season well with salt and freshly ground black pepper.
Place the liver mixture and 55g of the remaining butter into a blender and blend until smooth. Season, to taste, with salt and freshly ground black pepper.
Transfer the paté into a small serving dish.
Melt the remaining 55g of butter in a clean pan. Skim off the froth and pour the butter over the paté. Transfer to the fridge to chill, then serve from the small dish when ready.