Chicken Pâté
Serves: Many
Prep: 10 min
Cook time: 1hr
Ingredients:
500g chicken liver
100ml of brandy
2 tablespoons of butter
1 finely chooped white onion
1 garlic clove chopped
1 teaspoon thyme
1 teaspoon rosemary
1/3 cup of cream
1. Trim chicken livers chopping away any fat, vein or discolouration.
2. Melt the butter in a frying pan and add the onion and garlic cooking on a low temperature until soft and transparent. Don’t over cook or brown.
3. Add the livers and cook for a few minutes on either side.
4. Add the brandy and chopped herbs, cook off for a few more minutes so that the flavors evaporate and soften.
5. Remove from heat and cool. The liver should be slightly pink on the inside once done.
6. Process in a blender until smooth. Add the cream and wiz for another second.
7. Season the pâté with salt and pepper and place into a serving dish.
8. Cool in the fridge for an hour or the freezer for 20 minutes.
9. Heat enough clarified butter to cover the surface of the pate to seal. This will ensure that it is able to be kept longer before eating.
