CHICKEN LIVER PATÉ
Made the most delicious chicken liver paté. Doubled this recipe.
- 250 g chicken livers
- 125 g butter (a little extra for topping)
- 1 large white onion, chopped
- 2 cloves of garlic, crushed
- 2 bay leaves
- 20 – 40 ml brandy or sherry
- salt and black pepper to taste
Melt the butter in a pan on the stove and saute the onions until soft.
Add the chicken livers, garlic and bay leaves and cook over medium heat until the livers are just cooked, about 8 to 10 mins.
Add the brandy or sherry and cook for a few minutes, allowing the alcohol to evaporate.
Remove from the heat and allow the mixture to cool.
Remove the bay leaves and blend the mixture with a stick-blender to a smooth consistency.
Season with salt and black pepper to taste and spoon the paté into ramekins.
Place the ramekins in the fridge to chill.
If you prefer the butter topping (optional) – melt some butter in the microwave and spoon over the paté. Chill until set and enjoy.
Recipe and photo: Karen Anderson
