Chicken Liver Pâté with Brandy and Roasted Garlic and Thyme - Serves 4
This rich and garlicky pâté is best served with a fruity chutney and thick cut toast or take a pot as part of a summer picnic.A tip from
Chicken liver pâté never tasted so good!
In a frying pan heat the olive oil over a high heat
Add the chicken livers and flash fry for a few minutes turning regularly until cooked
Remove the livers and allow to cool
Add the shallots and the Roasted Garlic & Thyme
Cook for a few minutes and add the brandy, sugar and the cream, reduce until thickened
Place the cooled livers in a food processor and whizz
Add the cream mixture and continue to whizz add the soften butter
Once a smooth pâté has been produced add the parsley and pulse to incorporate.
Remove pâté from the processor with a spatula and spoon into 4 ramekin dishes.
If required additional butter can be melted to cover the top of the pâté.