Chicken Liver Paté

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Measure 110 grams of the butter and set aside to soften at room temperature.

Step 2

2. Coarsely chop the onions/shallots in a food pprocessor.

Step 3

3. Heat 30 grams of the butter in a large frying pan over a medium heat. Add the onion/shallots and apple, and cook until soft and lightly browned. Return to the food processor.

Step 4

4. Wash the chicken livers, and pat dry. Cut in half and trim as necessary.

Step 5

5. In the same frying pan, melt 50 grams of the butter over a high heat. Add the chicken livers and cook quickly over a high heat, stirring, until browned and just done inside (more pinkish than grey).

Step 6

6. Reduce the heat to low then pour in the brandy. Carefully set alight and allow the flame to die out.

Step 7

7. Place the chicken livers into the food processor with the onions/shallots and apple. Add the cream and whizz until very smooth.

Step 8

8. Turn the mixture into a bowl and refrigerate until cool.

Step 9

9. Place the reserved 110 grams of butter into the processor. Add about 1/3 of the liver mixture and blend for about seconds.

Step 10

10. Repeat until all the livers mixture is added. Add the lemon juice, salt and pepper and blend well. Taste and add seasoning as needed.

Step 11

11. Spoon the pate into a serving dish, or several small ramikins. Cover with the remaining butter, melted.

Step 12

12. Cover with clingfilm and chill in the fridge for SEVERAL HOURS before serving.