- 500g chicken livers, cleaned and chopped roughly into large pieces
- 80ml thickened cream
- 190g cold butter, diced
- 1 medium onion, roughly chopped
- 2tblspns fresh thyme leaves
- 1/2tpsn freshly ground black pepper
- 1/2tspn sea salt
- 1/2cup marsala
- 1/2cup brandy
Put the onions in a medium fry pan with the thyme and cook over medium heat until the onions are translucent.
Increase the heat to medium high and add the chicken livers and cook quickly until the outside is cooked but the inside remains pink, making sure not to overcook.
Once they are cooked, remove everything from the pan and add it to a food processor and blitz until smooth.
Add the brandy and marsala to the pan and over medium heat cook until it has reduced to about 4 tablespoons.
Add the reduced mixture to the food processor along with the cream and butter and blitz until smooth. Season with salt an pepper to taste.
Push the mixture through a sieve to make sure the pate is super smooth.
Poor the sieved mixture evenly into four small ramekins and put in the fridge to set.
Melt a small amount of butter and poor on top of the pate in the ramekins to keep the air away from the surface. Store refrigerated at 5C.
Keeps up to 3 days in the fridge and can be frozen and kept for up to 3 months.
By: Chrissy Rob