It was my friend’s birthday the other day and she requested that I make some pâté so the recipe could be put on the internet.
So here we go:
Heaped teaspoon of butter
500g chicken livers
1 small onion (optional)
1 tablespoon of sherry (or other spirit of your choice)
1 tablespoon of double cream
1 tablespoon of butter for end
Place the butter and the livers in a frying pan. Fry for a few minutes and then add the onion.
Continue frying for around 5-10 minutes, until all sides are browned. Add the sherry and some gound pepper and continue frying for another 2 minutes.
(Picture is after sherry has been added)
Add the cream and take off the heat. Stir the cream around.
Now leave the pan to cool for 5 minutes.
Add everything from the pan to a blender and blend for around 5 minutes. During that blending time, take the lid off a few times and make sure the mixture that is round the edge is pushed down so the blades blend everything.
After blending, transfer the content to a dish. We tend to put the content in 2 ramekins.
Heat up the 1 tablespoon of butter and pour over the top of the dishes to form a seal.
Place in the fridge for 4 hours before eating.