Chicken Liver Pate'

For me, holiday food is not complete without pate’.  It is a hit in our gatherings as a starter served with a glass of sparkling wine.  The recipe I share below makes about one quart/litre and will keep in the refrigerator for at least one week.

Ingredients:

3 medium onions, roughly chopped

3 cloves of garlic, peeled and halved

6 oz/150g butter

1 1/2 lbs/750g chicken livers

l 1/2 teaspoon dried thyme

l bay leaf

3 tablespoons brandy

3 tablespoons lemon juice

Salt and ground black pepper to taste

Method:

1. Heat the butter in a large skillet.  Add the onions and garlic and cook until soft without  
    browning.
2. Add the herbs, salt, pepper, and livers;  cook until most of the pink is gone.  Cool.
3. Remove the bay leaf.  Place all the cooked ingredients in a food processor along with the brandy and lemon juice.  Blend until smooth.  Adjust seasoning.
4. Turn mixture into a large one quart/litre bowl or bigger.  Cover and chill for two hours or more.
5. Serve on toasted bread of your choice.  I prefer multigrain.  Enjoy!

© Judy Labi 2012