1 lb (450 g) chicken livers
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1 medium onion, skinned and chopped
1 garlic clove, skinned and crushed
75 ml (5 tbsp) fresh double cream (heavy cream)
1 tbsp (15 ml) tomato puree (paste)
1 tbsp (15 ml) brandy
salt and freshly ground pepper
parsley sprigs to garnish
1. Clean the chicken livers and dry with absorbent kitchen paper.
2. Heat the butter in a saucepan, add the onion and garlic and cook for about 5 minutes until onion is soft. Add the chicken livers and cook for a further 5 minutes.
3. Cool and add the fresh cream, tomato puree and brandy; season well.
4. Puree the mixture in a blender and put into a serving dish. Chill in the refrigerator. Melted butter poured over the pate will prevent it drying out. Garnish with parsley sprigs and serve with melba toast or crusty French bread.
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