Chicken Liver & Brandy Paté

By benj_harris

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Noodle Soup

Chicken & thyme risotto

Ingredients

450 grams Chicken Livers, sliced into strips
1-2 cloves of garlic chopped
Butter
1/2 Pint Cream
Splash Brandy
2-3 Rashers Bacon, sliced

Details

servings 8
Level of difficulty Average
Preparation time 10mins
Cooking time 40mins
Cost Average budget

Preparation

Step 1

Pre-heat oven to 160 degrees celsius.
Put the garlic and butter into a warmed pan, (on hob) then add the bacon and chicken livers. Fry for a few minutes until seared.

Step 2

Add the brandy and fry until the alcohol burns off. (1-2 minutes) Add the cream to the pan, stir all the ingredients together.

Step 3

Take off the heat, and blitz with a hand blitzer. (You're looking for a smooth consistency than has a bit of run to it.)

Step 4

Portion into individual ramekins and place these into a deep tray. Pour hot water into tray (bain marie) a centimeter up the side of the ramekins. and loosely cover with foil.