Chicken liver pate

Ingredients

• 500 gr chicken livers - fresh or frozen (if using frozen, then thaw it first)
• 1 medium onion chopped
• 2 cloves garlic - chopped
• fresh thyme of oregano
• 125 ml cream
• 1 Tablespoonful brandy
• juice of 1/2 lemon
• salt and black pepper
• olive oil
• 2 Tablespoonful clarified butter

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Preparation

• Fry the onion and garlic in some olive oil in a pan until the onion is soft and translucent.
• Add the chicken livers and herbs and cook until the liver is still pinkish, but not raw anymore.
• Add the contents of the pan to a blender and blend until it has a smooth and silky consistency.
• While the machine is running add the cream, brandy and lemon juice.
  
• Taste and add salt and black pepper to taste.
• Spoon the liver pate into two small dishes and top with the melted butter. Wait until the pate has cooled down, cover and refrigerate until needed!

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