Ok, so you either love it or you hate it. I am a big fan and love chicken liver pate’. This is a great recipe for those of you who are with me on this! amazing on fresh ciabatta! Making pate yourself is also ALWAYS better than store bought. Especially this one 🙂
500g chicken livers
1 tsp mixed herbs
250g soft butter
1 Tbsp apricot jam
1 clove of garlic
1 large onion, diced
2 Tbsp brandy
Freshly ground sea salt and pepper
– Fry the onion in the 1/4 of the butter with the garlic. Add the liver and cook briskly. Never overcook the liver, just enough so that it changes colour.
– Add salt and pepper to taste. Add 1 Tbsp apricot jam (heaped). Add herbs and brandy and the rest of the butter and leave everything in the pan to cool.
– Once cool, blend everything together in a food processor and pour into a dish. Bang the dish on the counter top to release the air.
– Leave to cool down, Chill and serve with melba toast or fresh ciabatta.
Photo courtesy of google.com
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