Name: Chicken Liver Pate
Total time: 3 h 1 min
Yield: 4
Ingredients: 100 g butter; 1 onion; peeled and diced; 2 cloves garlic; peeled and diced; 300 g chicken livers; trimmed; 4 sprigs thyme; leaves picked; Salt; Freshly ground black pepper; 20 ml brandy; 4 tbsp double cream; Gherkins; to serve; Toasted French bread; to serve

Ingredients

Method

Serves : 4

Time needed : +3h

Difficulty : medium

Served with fresh, crusty bread, you won’t be able to get enough of this chicken liver pâté. The best part? You can make the pâté in the morning or the night before and pull out of the fridge just before serving. Voila!

Ingredients

Method

Ingredients

100 g butter

1 onion; peeled and diced

2 cloves garlic; peeled and diced

300 g chicken livers; trimmed

4 sprigs thyme; leaves picked

Salt

Freshly ground black pepper

20 ml brandy

4 tbsp double cream

Gherkins; to serve

Toasted French bread; to serve

Ingredients

Method

1. Melt 75 g butter in a pan and sauté the onions and garlic until soft

2. Add the chicken livers and most of the thyme and fry for 5 minutes until the livers are lightly browned but still pink in the centre.

3. Season with salt and pepper, deglaze with the cognac and leave to cool slightly.

4. Melt the remaining butter and pour over the top.

5. Chill for at least 4 hours and garnish with thyme before serving.

6. Serve with gherkins and toast.

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