Chicken Liver Pate August 14, 2009 10:13

Pudding Pie Chicken Liver PateThis Pate is delicious, we have made it for a few friends and at our Cookery Courses and everyone loves it, we hope you do too!

Ingredients

450gram of chicken livers 175 of diced butter 1 small onion finely chopped 1 garlic clove finely chopped Teaspoon of dried Thyme 30 – 45 ml of Brandy Salt & Freshly ground black pepper Green salad to serve

Method

•    Trim the chicken livers cutting off any green spots and removing any filaments & fat. •    In a heavy based frying pan, melt 25 grams of the butter add finely chopped onion and cook for about 5-7 minutes on a gentle heat, until soft and golden. •    Add Garlic and cook for one minute more, then increase the heat and add chicken livers, thyme, salt and pepper. •    Cook for 3-5 minutes, until the livers are coloured, stirring frequently, the livers should remain pink inside, but not raw. •    Add the brandy, stirring and cook for a further minute. •    Using a slotted spoon, transfer the livers to a food processor, pour in the cooking juices and process until smooth. •    Whilst the machine is running, add the remaining butter a few pieces at a time. •    Pour the mixture into a loaf tin which is lined with cling film, cool then cover and chill