Ingredients
1 tbs Unsalted butter 300g chicken liver, cleaned and de-vein 1 (red) Onions, finely chopped 3 cloves of garlic, chopped 2 tbs Capers 1 tbs dried thyme 1 cup Brandy (or cherry) Salt and Pepper to taste Additional 2 tbs unsalted butter 1/4 cup heavy cream 1 Bay leaf (nutmeg, clarified butter, all spice or other spices you want to make this pate yours) Equipment 1 cast iron or non stick pan 1 Food Mixer Knife/cutting board measuring cups/spoons 4 small ramekins or container |
Direction
Clean and de-vein and remove all chewy bits from the liver. Chop the onion, and garlic, set aside. Put the pan on medium high heat. Add 1 tbs of butter to the pan, add the onion. Cook to sweat about 1 minute, place the liver into the pan. Do not stir, add salt and pepper. Wait until the liver starts to brown at the bottom, about 2-3 minutes on medium high heat. Then flip over, season again, lightly. Once the other side of the liver is browned, abother 2 minutes, add garlic, capers and Thymes. (at this point, you can add additional herbs such as all spice, nutmeg etc) Stir well. Add Brandy or cherry, if you do not want to add alcohol, add low sodium chicken stock instead. Cook on medium high heat for about 1 minute - mix until the liquid become syrupy. Let cool slightly and blend in the food mixer. Add the remaining room temperature butter and cream. Add additional salt and pepper if required. Once the texture is well blended, place in the ramekins. Place 1 bay leaf on top and pour melted clarified butter on top to preserve the pate. Serve with bread and a slice of lemon. can be stored in the refrigerator for about 1 week. makes for 4 small ramekins. |