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Chicken liver Pate is not only easy to make, it’s a taste appetiser to have. Once you have made this, I guarantee you will be wanting more
INGREDIENTS
· 6 Tbsp unsalted butter
· 500gm chicken livers
· Salt
· 1 tsp minced garlic, or one fresh clove minced
· 1/3 cup minced shallot
· 2 Tbsp capers
· 1 teaspoon dried thyme
· 1/4 cup brandy
· 1/4 cup cream
METHOD
Trim connective tissue and fat: Trim any fat or connective tissue from the livers and discard.
Brown the butter: Heat 2 tablespoons of the butter in a large pan (I use a cast iron skillet) on medium heat and let the butter brown, about 3 minutes. Do not let it burn.
Sauté shallots and livers: Add the shallots and sauté for 1 minute. Add the livers. Sprinkle salt over the livers. Brown on each side, about 2 minutes on each.
Add capers, thyme and garlic: Once the livers have browned, add the capers, thyme and garlic, sauté for another minute.
Add brandy: Take the pan off the heat and add the brandy. Increase the heat to high and let the brandy boil and reduce to the consistency of syrup, about 1-2 minutes. Turn off heat and allow the mixture to cool.
Pulse in food processor with butter and cream: Put the mixture into a food processor or blender and pulse a few times to combine. Add the remaining butter and the cream and purée. The mixture will look a little loose, but it will firm up in the fridge.
Place into ramekins and chill: Pack the pâté into ramekins or a small bowl, cover and refrigerate for at least an hour before using.
