Preparation time is 20minutes
Cook time is 10minutes
Total time is 30minutes
Serve is for 8 people
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
8
- 300grams butter, softened
- 225grams chicken livers, trimmed
- 1/4teaspoons sage
- 1 garlic clove
- 2tablespoons brandy
- 1 pinch salt
- 50grams clarified butter, to seal
Description
This rich and smooth pate is flavoured with brandy, sage, and garlic. Easy to make, it serves as a delicious starter.
Method
Step 1 of 4
Trim the livers of any discolouration and pat dry with kitchen paper to remove any excess blood. Heat 100g of the butter in a saucepan over a medium heat. Add the livers and cook for 8 minutes, stirring, until cooked through. Then add the sage and garlic and cook, stirring, for 1-2 minutes.
Step 2 of 4
Pour in the brandy and season with half a teaspoon of sea salt and a good grinding of pepper. Tip the mixture into a food processor, scraping up all the bits with a wooden spatula. Pulse the mixture thoroughly, adding the remaining butter a little at a time, to create a smooth paste.
Step 3 of 4
Transfer the paste to a ramekin, pressing it down lightly with the back of a spoon to pack it firmly in. Leave to cool and set.
Step 4 of 4
Cover the cooled mixture with a layer of the clarified butter and place in the fridge to chill overnight. Serve cold with toast.
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