Chicken liver pate
for 2 people
Ingredients
| 120 g | Butter |
| 3 | Garlic cloves |
| 350 g | Chicken livers, sinew removed, roughly chopped (Main) |
| 1 tsp | Thyme leaves |
| ¼ cup | Brandy |
| ½ cup | Cream |
| 1 to taste | Salt & freshly ground pepper |
Directions
- In a heavy-based frying pan, melt the butter. Add garlic, livers and thyme.
- Saute for 5 or 6 minutes until livers are cooked but still slightly pink in the middle.
- Stir in brandy and cream, then remove from heat.
- Put in batches into a blender. Blitz until completely smooth. Season with salt and pepper.
- Pour into ramekins or small dishes for serving.
- Cover and refrigerate until needed. Can be stored in the refrigerator for up to a month.
- Serve with crusty bread or crostini.