Chicken Liver pate

225g butter

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225g butter

2 small onions

450g chicken livers

60ml brandy or Armagnac

2 tablespoons double cream

1 teaspoon lemon juice

1 1/2 teaspoons salt

1/4 teaspoon pepper

Method

Take 110g of the butter, and set aside to soften.

Coarsely chop the onion, preferably with a food processor.

Heat 30g of the butter in a frying pan over medium heat. Cook the onion until soft and lightly coloured. Add contents of the pan to the food processor.

Wash the chicken livers, and pat dry. Halve and trim if needed. In the same frying pan, melt 50g of the butter over high heat. Add the chicken livers over high heat, stirring, until browned and just done. Do not overcook.

Reduce heat and pour in the brandy. Light with care, and let flame die out. Place the chicken liver mixture in the food processor with the onion. Add cream and blend until very smooth. Place mixture in a bowl and refrigerate.

Place reserved butter in processor. Add liver mixture, blend for five to ten seconds. Add lemon juice, salt and pepper to taste. Spoon into a serving dish, or into several small dishes. Cover with the remaining melted butter.

Cover with clingfilm and chill well before serving with melba toast, chutney and garnish.

Food and drink

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