Chicken Liver Pate

Liver pate is easy to make at home and fantastic served with crispy bread as a starter or as part of a buffet.

Ingredients

200 g butter

1 finely chopped brown onion (150g)

500 g chicken livers

60 ml brandy

½ tsp salt

1 tsp dried thyme

½ tsp ground white pepper

½ tsp ground or cracked black pepper

Method

Place 1 tablespoon butter and onion in a frying pan over medium heat, cook for approx. 1 minute until onion is soft. Add the liver occasional turning for approx. 6 minutes until evenly cooked, lightly browned on the outside and pink on the inside. Add brandy and seasoning, simmer for 1 minute. Place the mixture in a food processor and process on high speed while adding butter in three additions. Process the mixture until evenly mixed and smooth. Place warm mixture in ceramic ramekins and even the surface. Melt some butter and pour on the top. Cover the pate with cling wrap and allow cooling in the fridge for approx. 1 hour before use.

Note: Grand Marnier can be used instead of Brandy or Cognac. Try adding 2 tsp mashed green peppercorns or 1 tablespoon freshly chopped thyme or parsley leaves.