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Ingredients
For the pâté:
- Licious chicken liver
- 1 clove garlic
- 1 small shallot
- 2 ½ tbsp butter
- 2 tbsp brandy
- ¼ tsp fresh chopped thyme leaves
For the butter seal:
- 2 tbsp butter
- Fresh thyme to garnish
Ingredients
For the pâté:
For the butter seal:
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Instructions
For the pâté:
- Peel and then finely dice the garlic and shallot.
- Warm ½ tbsp butter in a frying pan/ skillet over medium heat. After that, add the shallot.
- Stir it for a minute and add the garlic.
- When the onion softens and becomes translucent, it is time to add the liver along with the thyme.
- Cook for around 3 minutes on every side until it turns pink in the middle and is lightly cooked on the outside.
- Add the brandy. Stir gently so that the alcohol in the brandy evaporates. When it turns syrup-like, then remove it from the heat.
- Scour the contents of the pan into a food processor and then add the remaining 2 tbsp of butter. Blend until the mixture turns smooth.
- Transfer the pâté to dishes and flatten the top.
- Refrigerate and use within two days.
Adding the butter seal:
- To keep fresh a little longer, add a butter seal.
- Melt the 2-3 tbsp of butter in a tiny pan and remove it after it has melted.
- Pour the butter on the chilled pâté.
Recipe Notes
It can be served with rice crackers or crusty bread and paired with wine if you’re in the mood for something fancy. Enjoy!