LODDISWELL INN, LODDISWELL CHICKEN LIVER PATE FOR FILLET MIGNON SERVES FOUR

225g Chicken Livers
90g Butter, diced
½ Onion, finely sliced
½ Garlic clove, finely chopped
½tsp Fried Thyme
20ml Brandy
Sale & Pepper to season

THE SOUTH HAMS RADIO COOKBOOK

 

 

Melt 40g butter in a heavy frying pan over a medium heat.
Add onion and cook for 5-7 minutes.
Add garlic and cook for a further minute.
Add chicken liver, thyme, salt & pepper. (Turn up to a medium-high heat).

Cook for 3 to 5 minutes until coloured, stirring frequently.
Livers should be pink inside but not raw.
Add Brandy and cook for 1 minute.

Transfer to food processor and blitz for 1 minute.

When smooth, add butter bit by bit until incorporated.

Press through a fine sieve.

Line a container with cling film and pour in the mixture.

Cool, cover and chill until firm.