CHICKEN LIVER PAFAIT FRENCH

Awesome this rich chicken liver pate is my mums French recipe and is super easy and quick to make and tastes awesome! 

Prep time 15 minutes / Cooking time 15 minutes

Ingredients 

(Serves 4)

500g organic chicken livers

1 tbsp olive oil

1 onion finely chopped

1 clove garlic finely chopped

2 sprigs fresh thyme

100ml brandy

200ml double cream

Himalayan sea salt 

Fresh black pepper

Bring a large skillet to a medium heat, add the olive oil and onions, gently soften for 5 minutes, add the garlic and chicken livers and cook for around 7 minutes until the centre of the chicken livers are still just a little pink, remove the chicken livers and leave to one side, now add the brandy to the pan and de glaze the pan on a high heat for one minute reducing the brandy slightly.

In a food processor place the rested chicken livers along with their resting juices and using a spatula all the de glazed pan brandy sauce.  Blitz until smooth, then pour in half the double cream a generous pinch of salt and pepper, blitz to combine and taste, adjust the seasoning and creaminess to your taste, you want the consistency to be soft like whipped cream as the pate will firm up once stored in the fridge.

Want to go to the next level, melt some butter and place the pate in your serving dishes leaving a one inch head space from the top, place a pretty sprig of thyme or a sage leaf on top and pour over the butter completely covering the pate.

This is two fold, first it seals the pate from air exposure and discolouration and even better the pate comes complete with its own butter for the Melba toast!