Kippenlever Paté

Ingredients

• 1400g (14 oz) chicken livers, trimmed of any sinew
• 2150g (5 oz) unsalted butter, plus extra for topping
• 31 medium onion, finely chopped
• 42 garlic cloves, crushed
• 51–2 bay leaves
• 62–3 tbsp brandy or sherry (optional but recommended)
• 71 tsp fresh thyme leaves (or dried)
• 8Salt and white or black pepper
• 9Optional: pinch of nutmeg or allspice

Instructions

1. 1Melt half the butter in a frying pan over medium heat. Add the onion and garlic and cook gently for 5 minutes until soft.
2. 2Add the chicken livers, bay leaves, and thyme. Cook for 5–8 minutes, turning occasionally, until the livers are browned but still slightly pink inside.
3. 3Remove bay leaves. Add the brandy and let it bubble for 1 minute (or simmer gently if not using alcohol).
4. 4Transfer everything to a food processor. Add the remaining butter (softened) and blend until smooth. Season well with salt, pepper, and nutmeg.
5. 5Spoon into ramekins or a terrine dish. Melt a little extra butter and pour over the top to seal. Chill for at least 2–4 hours until firm.
6. 6Serve with toasted bread, cornichons, or chutney.
7. 7Tip: For extra smoothness, pass through a sieve after blending.