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Luxury chicken liver pate

  • 225g butter, divided
  • 2 small onions
  • 1 tart apple, peeled and cored
  • 450g chicken livers
  • 60ml brandy
  • 2 tablespoons double cream
  • 1 teaspoon lemon juice
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • Measure 110g of the butter, and set aside to soften at room temperature.
  • Coarsely chop the onion and apple in a food processor.
  • Heat 30g of the butter in a large frying pan over medium heat. Add the onion and apple, and cook until soft and lightly browned. Return contents of the pan to the food processor.
  • Wash the chicken livers, and pat dry. Cut in half and trim as needed.
  • In the same frying pan, melt 50g of the butter over high heat. Add the chicken livers and cook quickly over high heat, stirring, until browned and just done inside.
  • Reduce heat to low, then pour in the brandy. Carefully set alight, and let flame die out.
  • Place the chicken liver mixture in the food processor with the onion and apple. Add cream and process until very smooth.
  • Turn mixture into bowl and refrigerate until cool.
  • Place reserved 110g of butter in processor. Add about 1/3 of liver mixture, blend about 5 seconds. Repeat twice till all of the liver mixture is added. Add lemon juice, salt and pepper and blend well. Taste and add salt as needed.
  • Spoon the pate into a serving dish, or into several small dishes. Cover with the remaining butter, melted. Cover with cling film and chill in the fridge for several hours before serving.