Chicken liver pate with brandy
Even from a young age, I’ve always been a lover of pate. I used to always ask my mum to make it as a starter at Christmas time. Indeed, Christmas time always brings a myriad of ‘special’ pates to the shops, flavoured with brandy, port, redcurrents and cranberries. When you move away from the winter months, the ones on offer in the shops become a bit hum drum and I find, in this case, I have no choice but to make my own. So here it is folks, a good all-rounder recipe that you can add to or flavour accordingly to your own taste.
1 tbsp olive oil
1 small onion, finely chopped
1 rasher bacon, chopped
500g chicken livers, cleaned and trimmed
3 tbsps brandy
100ml single cream
salt and pepper, to taste
2 tbsps butter
clarified butter – amount dependant on size of serving bowl
Heat the oil in a large frying pan and saute the onion and bacon until the onion is softened but not browned. Add the cleaned liver and cook until it just changes colour. Pour in the brandy, allow it to cook down before adding the cream. Add salt and pepper and and cook until liver is almost cooked through, it should only take a couple of minutes.
Place mixture into a food processor with the butter, process until smooth. Transfer to a serving bowl, flattening the pate out before you cover with clarified butter or press clingfilm down onto pate to stop the top discolouring. Keep in the fridge for 24 hours for flavours to develop before serving. Serve with crisp breads or oatcakes and a redcurrent jelly.