- 1/2 kilo chicken livers
- enough milk to soak the livers in
- 125g butter + 50g to melt on top
- 100ml whipping cream
- 1-2 ounces brandy
- Trim the livers and soak them in the milk for half an hour
- Soften the butter
- Take one third of the butter and heat it in a frying pan until foaming
- Drain the livers and fry until they are golden on both sides. (Acording to Nigel, the butter should be hot enough for this to take only a few minutes)
- Now add the livers, frying butter, softened butter, and cream into a food processor or blender. Season with salt and pepper and pulse until smooth.
- Heat the brandy in the frying pan and bring to a boil to burn off some of the alcohol.
- Add this to the blended livers and continue to pulse until you have a nice pink smooth mixture.
- There will still be a slight graininess to the puree so you must force the mixture through a wire sieve with a spatula. (This step removes the dog food texture, and leaves you with a silky smooth pate.)
- Place the pate in a bowl and refrigerate for 30 min.
- Once the pate has set melt the 50g of butter, skimming the surface to remove the solids, and pour onto the surface of the pate to seal it.
- After 4-5 hours the pate will be ready to eat….
Now that I had created a fine pate, next came the actual point at which I had to place some of it in my mouth. I’ll be honest, it smelled amazing! Nigel was right, it was velvety smooth and the initial taste in the front of my mouth was a wonderful combination of butter, cream and brandy. Unfortunately the after taste was all liver. Creamy brandy or not it was still liver! So at this point in my life this is the best liver I have ever had, but truthfully it is still something I will regularly avoid on a menu. And just as a side note, my family wouldn’t touch it.