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
2 bay leaves
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.