An inexpensive pate but the taste is exceptional. Ideal starter and is best served with freshly toasted bread and Red Onion marmalade.

 

 

Step One

 

De vein the chicken livers and pour over enough milk to cover. Put in the fridge for about 6-8 hours. This can be done the night before if preferred. When you are ready to make the chicken liver pate take out of the fridge and leave at room temperature for about 30 minutes.

 

Step Two

 

Drain and rinse the Chicken Livers and pat dry with household kitchen paper. Season well with salt and pepper.

 

Step Three

 

In a pan heat 20g butter and melt on a medium heat, Saute the shallots with some salt and pepper for about 5-6 minutes until the shallots are soft but not coloured.

 

Step Four

 

Increase the heat of the pan and add the Chicken Livers stir well and cook for about 3-4 minutes. You will want the Chicken Liver to be browned but still pink inside.

 

Step Five

 

Add the Brandy you could produce a flame (flambéé) when the flame dies down add another 50g of butter, let the butter melt then remove from the heat. Add the thyme leaves.

 

Step Six

 

Add the contents to a food blender until you get a smooth paste. Divide into four 250ml small dishes commonly known as ramekins. Smooth the top with a spatula.

 

Step Seven

 

Gently melt the rest of the butter in a small pan over a low heat, now carefully pour the oily butter into a jug. Discard the milky whey below. Spoon some the mixture over the pate and cover with a thin layer.

By doing this you will seal the pate and this will help stop any discoloration. and oxidizing. Sprinkle with a few thyme leaves , cover with cling film and chill in the fridge for about 1 hour.

 

15 minutes before serving take from the fridge and serve with fresh warm toast cut into small triangles and Red Onion Marmalade

 

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