Chicken liver pate

Love this. Chicken liver pate with cream and butter, delicious

Makes 4 little pots

400g Chicken livers

One onion, diced

Clove of garlic, chopped

200g unsalted butter

Sprig of thyme

Pinch nutmeg

2 bay leaves

50ml brandy

3/4 tablespoons of double cream

(Butter tops – 100g and some cranberry sauce)

Melt approx 50g of butter in a pan and soften the onion, add bay leaves, garlic, nutmeg and thyme and cook for a few minutes.

Add the liver and cook until cooked through, then add the brandy and cook until most of the liquid has evaporated – should be 1-2 minutes.

Take off the heat. Now remove thyme and bay leaves and put everything else in a blender, blitz until smooth.

Place the remaining butter in a pan and melt, then add this to the blender and blitz. Now add some salt and pepper and the cream and blitz again. Once everything is smooth and combined pour/spoon into ramekins.

Now to make the butter topping – melt butter in a pan and then leave to settle. Once the butter has settled remove the clear liquid and put on the top of the pate. Then spoon a little cranberry sauce in the middle and top with a little more of the melted butter – until everything is covered.

This will keep in a fridge for 3/4 days.

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