Saturday, May 31, 2008

Chicken Liver Pâté

Chicken Liver Pâté
serves 4

450g/1lb chicken livers
50g/2oz butter
1 teaspoon brandy
2 eggs, hard-boiled
1 onion, roughly chopped

• Clean the livers thoroughly. Fry in a large frying pan over a medium-high heat with the butter and brandy.
• In a blender or food processor, purée the livers, eggs, onion and any cooking juices in the pan. Transfer the mixture to a serving dish. Cover with foil, then put a weight such as a plate on top. Chill overnight.
• Serve at room temperature.

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