Snap, Sizzle & Cook

Sharing my love of food

Chicken Liver Pate

An old time classic that you either love or hate. In my world its a favourite especially on a slice of melba toast or even a baguette. For this simple, straight forward recipe which I adapted from Annabel Frere’s cookbook, “Help! there’s a stove in my kitchen” you will need:
50g butter
1 medium onion
500g cleaned, trimmed and washed chicken livers
1 clove garlic, minced
1 tot of brandy
salt and pepper to taste
5ml Tobasco sauce
Chicken Liver Pate
Chicken Liver Pate
Melt half the butter in a pan over medium heat and fry the onion till transparent. Add the Chicken livers, garlic, tabasco sauce, salt and pepper and fry for about 5 – 10 minutes. Add the brandy and simmer for a further 5 minutes. Remove from the heat and allow to cool. Once cooled, blitz in a blender till smooth. Transfer to a small serving pot. Melt the remaining butter and pour over the pate. Place in the fridge and chill for 2 hours before serving.

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