Chicken liver pate is just so easy to make and adds a bit of luxury to your dinner table, as an impressive starter served with slices of French bread. Not only that, it is just a tasty homemade spread to have available for sandwiches or for a snack with savoury biscuits or toast. Here's my tried and tested recipe, hope you like it!
Ingredients
500g Chicken livers
175g Butter
I large onion, roughly chopped
A few sprigs of sage (or thyme)
2 cloves garlic, roughly chopped
A couple of anchovy fillets
4 tablespoons of brandy
2 tablespoons of cream (optional)
Fresh black pepper
About 4 tablespoons of Melted butter
Method
Heat 1 tablespoon of the butter in a large pan.
Add the livers, onion, garlic, anchovies and sage and fry on a low heat until livers are cooked through, about 10 minutes.
Remove the woody part of the sage. Now add the brandy and cook for a little longer until a nice syrupy sauce has formed. Leave to cool just for a little while.
Pour the whole mixture into the food processor, add the rest of the butter and the cream if using, and season with freshly grounded pepper. Process until your mixture is very smooth.
Spoon the pate into ramekins. Pour the melted butter on top of each ramekin just to form a thin layer.
Androulla xx
