Another good one for making well in advance and leaving in the
fridge till you need it. Add a teaspoonful of mustard or Tabasco
sauce to the bowl at step 3 to give the pâté a bit of a kick.
1⁄2 lb (225 g) chicken livers
1 onion
2 cloves of garlic
2 tsp thyme
2 tbsp butter
1⁄2 small glass of sherry or brandy
2 tbsp single cream
Method
1. Clean and cut the livers into small pieces, removing any skin
or fatty bits then peel and finely chop the onion and crush the
garlic.
2. Melt 1 tbsp butter in a large saucepan, add the liver, onion,
garlic and thyme, and fry for about 5 minutes then turn the
heat down, cover with a lid and cook gently for another 5
minutes.
3. Transfer everything to a large mixing bowl with a slotted spoon
in order to leave most of the liquid behind in the pan.
4. Blend on the lowest speed setting for a minute, adding a fresh
bit of butter (about 1 tbsp) with the sherry and cream and then
blend for a few seconds more.
5. Put the pâté into a small casserole dish, or six small ramekins,
and chill in the fridge for about an hour. Eat within four days.
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