Homemade Chicken Liver Pate

Method

1. Melt about 25g of butter in a thick frying pan. Fry the chicken livers for 5 mins on medium heat. Keep moving them around. Add the garlic, mustard and thyme with salt and pepper. Add the brandy and mix together. Use a large spoon and transfer the livers and juices to the food processor.
2. Now melt the rest of the butter and add this to the food processor.
3. Blend until you have a smooth puree. (if you don’t have a blender you can force the mixture through a sieve)
4. Press the mixture into a large decorative pot or individual pots.
5. If you like, you can add a bay leaf for decoration, then place the pate in the fridge until firm. (about 1 to 2 hours).
6. The Pate will last in the fridge for 4 days. You can freeze the pate in the pot if you have too much.
7. Pate can be eaten for lunch with crusty French bread and salad or as an entree. It can be part of a platter too.