Chicken Liver Pâté

I just didn’t believe I had not published my special Chicken Liver Pâté, so her it is. Preparation and Cooking time: max 10 minutes

• 50g Goose Fat (or butter)
• 400-450g Chicken Liver (trimmed and sinew removed)
• 1 large Spring Onion (approx 2cm) finely chopped
• 1 large clove Garlic (finely chopped)
• Salt and black Pepper
• 1 tsp fresh Thyme (leaves only)
• * The following are optional
• 75-100ml Red Wine (or 75-100ml Chicken Stock)
• 1-2 tbsp Brandy
• 1-2 Bay Leaves (for decoration)
• Some fresh Cranberries (for decoration)

1. Remove the sinew from the chicken liver and halve the larger pieces
2. In a mortar add the salt and cut the thymes into 2-3cm length, grind this and the salt will help removing the leaves of the thyme. Don’t overdo it. Then remove all the stalks and add the pepper.
3. I prefer to use a wok as the heat surface is smaller but the cooking is easier to deal with
4. Melt the goose fat in a pan over a medium heat; add the onion and the garlic; fry until softened, but not coloured.
5. Add the herbs and fry for ½ minute
6. Add the chicken liver and ensure it has been sealed all over, fry for 1-2 minutes constantly turning the liver so that it does not get brown.
7. Now stir in the alcohol (or the chicken stock) and let it cook vigorously for 3-4 minutes or until most of the liquid has evaporated/boiled away.
8. Place everything in the food processor and blend until smooth.
9. Transfer the pâté into a serving ramekin or small dish and cover with cling film.
10. Keep the pâté refrigerated
11. Decorate with a couple of cranberries and a bay leaf when serving.

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