Really quick and simple yet very show stopper for that wow flavour impressing family and friends. This can be as boozey or not as you like, for my family and friends they love the brandy buttery hit in this simple French classic pate. This can be made days in advance and kept in the fridge and as a bonus freezes well, I make a double batch and freeze half.
Prep time 10 minutes / Cooking time 15 minutes
Ingredients
(makes 6)
300g organic chicken livers trimmed
100ml Tio Pepe and 200ml water mixed
1 shallot finely diced
1 clove of garlic finely diced
25g of butter
1 dash of ooil
1 sprig of thyme leaves only
80ml ish of brandy
100ml double cream
120g melted butter for the seal
Salt and pepper to taste
Place the chicken livers in the combined TioPepe and water and leave to soak for 30 minutes. This releases any ammonia. Drain and pat dry.
Meanwhile gently melt the butter with the olive oil and soften the shallots and garlic without colouring, add the chicken livers to the shallots and gently pan fry until pink, turn up the heat briefly, add the brandy, reduce by half, add the thyme leaves and taste for seasoning, I add a good pinch of sea salt and black pepper.
Leave to rest until cool, then blend all the ingredients together until smooth or to the consistency you like, add the cream, give a quick blend, taste and adjust seasoning if needed.
If you want a really smooth pate, after blending smooth, pass through a sieve using the back of a
spoon. Place your pate in a pretty ramekin or ball mason jars, gently melt the remaining butter and pour over the pate to seal and stop oxidation of the pate.
This is a nice way to serve as the butter seal can be used on your fresh baked french baguette.
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