Chicken, Brandy and Port Pate (conventional method) - Wash and dry 500g chicken livers (removing any green bits). Melt 40g butter in a frying pan and a clove of crushed garlic. Lightly saute the livers keeping them pink in the middle. Add 1 tablespoon each of brandy and port and saute a further 2 minutes. Allow to cool slightly and place livers into a food processor bowl with the leaves from a sprig of thyme, salt and pepper. Pulse on high speed until you have a smooth paste. Add further 40g butter and mix again. Place into small dishes or ramekins. Seal with melted butter and keep refrigerated until ready to use.
Posted on: Fri, 06 Sep 2013 06:41:58 +0000
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