Name: Chicken liver and brandy pâté
Cook time: 15 min
Total time: 15 min
Ingredients: 75 gram butter; 1 small_piece onion, finely chopped; 1 clove garlic, crushed; 350 gram chicken livers; pinch ground nutmeg; 1/2 teaspoon dried thyme; 1/4 cup brandy; 30 gram butter, plus extra, melted, to seal the mixture; fresh thyme sprigs or bay leaves, to garnish; crackers or toast, to serve

Chicken liver and brandy pâté

This is a quick and easy chicken liver pâté recipe, with a hint of brandy and thyme to make it extra moreish. It freezes well too, so it can be on hand at a moment’s notice! Photography by Todd Eyre.

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Makes 600 millilitre

Cook

15M

Ingredients

75 gram butter

1 small_piece onion, finely chopped

1 clove garlic, crushed

350 gram chicken livers

pinch ground nutmeg

1/2 teaspoon dried thyme

1/4 cup brandy

30 gram butter, plus extra, melted, to seal the mixture

fresh thyme sprigs or bay leaves, to garnish

crackers or toast, to serve

Method

1.Melt half the butter in a pan, then add the onion and garlic. Gently cook until the onion is soft.

2.Add the chicken livers, nutmeg and thyme, then cook for 3-4 minutes.

3.With the pan still on the stove, pour in the brandy.

4.Set it alight immediately, ensuring you only ignite the liquid at the edge of the pan and take care not to lean over the flames. These will diminish as the alcohol cooks out.

5.Once the flames have subsided, cook the mixture for a further 1-2 minutes.

6.Add in the remaining butter and melt.

7.Place the mixture in a food processor and blend until smooth, then pour into the individual ramekins.

8.When completely cold, pour over enough melted butter to cover the pâtés, then top each one with a sprig of thyme or a bay leaf. Leave to set.

9.Serve with crackers, or toast with its crusts removed and flattened with a rolling pin.

A sprig of thyme or a bay leaf set on top is a nice flourish. This makes a lovely gift, although you probably won’t get the ramekin back!
Note

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