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

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!

Questions

Photos of members who cooked this recipe