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Special Chicken Liver Pate

My friend Rich tipped me off about this Mary Berry recipe for chicken liver pate. The lemon thyme really sets the dish apart from the usual pates you get.

Chicken Liver PateIngredients

6oz (175 g) butter
1 onion
2 cloves garlic, crushed
1lb (450g) chicken livers
1 teaspoon chopped lemon thyme
salt and freshly ground black pepper
2 tablespoons brandy
2oz butter melted

Method

Melt 1 oz (25 g) butter in a large frying pan, add the onion and garlic and fry for about 5 minutes on a low heat until softened. Add the chicken livers and thyme, increase the heat and cook for about 5 minutes, stirring well. Season to taste.

Turn the mixture into a blender or food processor. Pour the brandy into the pan and scrape up any remaining bits in the pan and pour over the livers. Melt the remaining 5 oz (150 g) butter and add to the other ingredients, then process briefly until the pate is smooth. Check the seasoning and turn into ramekin dishes or a suitable dish. Leave to cool for about 30 minutes, then pour melted butter over the pate to seal it.