Page title and description
Chicken Liver Pâté
Ingredients
- 220g butter
- 1 small onion, peeled and chopped
- 1-2 cloves garlic, depending on size of cloves (crushed or finely chopped)
- 450g chicken livers, trimmed
- 1 tbsp brandy
- 1 tsp mustard powder
- 1 tsp mace (optional)
- 1 tsp fresh thyme leaves
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
15 min
PT15M
-
Step 1
In a frying pan, heat half the butter and gently cook the onion and garlic until soft. -
Step 2
Turn up the heat a little and add the chicken livers. Cook until golden and cooked through. Add the brandy, mustard powder, thyme and mace if using. Place the mixture in a food processor or blender. -
Step 3
Soften 60g of the remaining butter and blend with the livers until smooth. Season with salt and pepper to taste. -
Step 4
Divide the mixture into 4 ramekins, or place into one serving dish. Melt the remaining butter in a small pan. -
Step 5
Skim off the top and pour the melted butter over the pâté. Place in the fridge to cool and set before serving.
