Chicken Liver Pate

• Serves: 6
• Prep Time: 0hrs 25 mins
• Cooking Time: 0hrs 21 mins

Ingredients

• 225g Butter
• 1 Large onion very finely chopped
• 1 Large clove of garlic crushed
• 450g Chicken livers
• 1 tablespoon Brandy
• Pinch Salt
• Pinch Pepper

Method

1. Melt half the butter in a large, heavy frying pan and gently fry the onion until soft and transparent.
2. Add the garlic and continue cooking for 1 further minute.
3. Discard any discoloured pieces of liver as they will be bitter. Rinse the liver under water.
4. Add the livers to the pan and fry, turning to brown them lightly on all sides, until cooked. Flame the brandy and add to the livers.
5. When the flames subside, add salt and plenty of pepper.
6. Mince the mixture or liquidize in a blender or food processor with the remaining butter. Put it into an earthenware dish or pot.
7. Serve with melba toast or crusty bread.

Delicious!