Ingredients

The following ingredients have 6 Servings
  • 200g butter
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 500g chicken livers, trimmed and halved
  • 1tbsp brandy
  • 2tbsp double cream
  • Pinch ground nutmeg
  • 1/4tsp dried thyme
  • 1/4tsp salt
  • Freshly ground black pepper

Instruction

  • Melt 100g of the butter in a frying pan, add the onions and cook gently for about 10 mins until softened and just beginning to turn brown.
  • Add the garlic and chicken livers and cook until the livers are golden brown and cooked through. Remove from the heat. Add the brandy, cream, nutmeg and thyme.
  • Put everything into a food processor and blend until smooth. Season with salt and pepper. Put into a serving dish or divide between individual ramekins.
  • Melt the remaining butter in a small pan. Skim off the froth and pour the butter in a layer over the pate. Put in the fridge to chill overnight.