Chicken Liver Pate Recipe

Chicken Liver Pate (Serves 4)

A recession buster, which packs a real flavour punch...

Ingredients: 350g Chicken Livers
                           3 Shallots
                           6 Sprigs of Thyme
                           175g Salted Butter
                           50ml Cooking Brandy
                           Salt & Pepper

Method:

1. In a small saucepan melt the butter on a medium heat and add the shallots and thyme. Cook for 10-15 minutes until the shallots are softened.

2. Meanwhile in a separate frying pan add a tablespoon of vegetable oil and place on a high heat until it starts to smoke. Season the livers and fry for 2-3 minutes until they are evenly browned off.

3. Add the brandy, and cook the alcohol off by flombe'. Once the alcohol is cooked off, add to a blender and blitz, followed by the shallot/butter mix.

4. In the microwave, melt the remaining butter in a heatproof bowl and add to the blender. When the pate is smooth, pass through a sieve or shinois and place a layer of clingfilm over the top of the pate. Leave to stand in the container until cool.

5. Place in the fridge for 3-4 hours or until set.