Chicken Liver Paté Recipe

Origin: France Period: Traditional

Another truly classic recipe and the basis for just about every pate and terrine that you can name.

225g Chicken Livers
175g Butter
2 tbsp Brandy
2 tbsp of Mustard Powder
1 tsp Mixed Herbs (parsley, coriander, chives, thyme)
Two Cloves of Garlic (crushed)
Salt and Freshly Ground Pepper to taste

Chicken Liver Paté Preparation:

Method:

Melt the butter in a heavy-bottomed frying pan. Coarsely chop the chicken livers and add to the pan. Fry on medium heat for five minutes, turning constantly (to ensure the livers cook but do not burn).

Remove from the heat, allow to cool a little then pour into an electric blender. Melt the remaining butter and tip this into the blender too. Pour in the brandy, add the herbs mustard and garlic before seasoning with salt and freshly-ground black pepper.

Blend to a smooth paste before spooning into six small Ramekins (or egg cups will do too) then refrigerate for about 20 minutes to set and serve with buttered hot toast.

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