250 g butter
150 ml double cream
3 tbsp brandy
400 g chicken liver
1 cloves garlic
1 handfuls thyme
- Sauté the chicken livers until they are nicely brown on the outside and pink inside. Tip into food processor.
- De-glaze the pan with brandy, adding crushed garlic and thyme leaves as you go. Tip all this into the processor and whizz until smooth.
- Once fairly cool, add 200g of cold butter cut into pieces and whizz again until it's properly velvety.
- Season to taste (bear in mind that you are still to add cream, so be generous).
- Whip the cream in a large bowl, then fold the chicken liver pate into the whipped cream.
- Tip into ramekins and get the tops as smooth as possible. It will be quite sloppy at this stage - that's fine, it will set.
- Melt the remaining butter and pour over the top of each ramekin to seal the pate.
- Pop into fridge under clingfilm - they are at their best 12-24 hours after making them, but keep for a few days.
You can replace the brandy with calvados (gorgeous) or pretty much any other booze you fancy. You can also stir in sautéed mushrooms if you fancy that (make sure you cook the water out of them pretty thoroughly first). Really delicious served on toasted brioche.