Ilse says: “This recipe contains all the great ingredients for a fabulous grown-up pâté: chicken livers, onions, garlic, butter, fresh thyme, cream and brandy. Use a stick blender or food processor to process it to a very smooth pulp, then refrigerate until set. It is great on toasted ciabatta, and I can eat it morning, noon and night.”
Don’t ever overcook the livers (for pâté) over too high heat – they shouldn’t brown, they should just change colour. Your finished pâté should still be a touch of pink!
Ultimate chicken liver pâté with brandy and cream
500 g chicken livers (rinse and pat dry)
90 g butter at room temperature
1 onion, finely chopped
1 clove garlic, crushed
1 t chopped fresh thyme
80 ml (1/3 cup) brandy
60 ml (1/4 cup) cream
salt and pepper
In a large frying pan, melt half the butter over medium heat. Add onion & garlic and cook over low heat until soft and transparent but not brown.
Add livers and thyme, then stir over moderate heat until they change colour. Add brandy and simmer for 2 minutes on low heat. Remove from heat.
Place livers and liquid in a food processor and process until smooth. Add other half of butter (at room temperature) and cream, season with salt and pepper, and process until just incorporated.
Spoon into a glass jar or porcelain dish, smoothing the surface. Cover and refrigerate until firm. Serve with toasted bread.
If you want to keep the pâté for more than a day, pour clarified butter over the surface, then cover and refrigerate.
Ilse van der Merwe is one of my favourite food writers. Enthusiastic, innovative and her website www.thefoodfox.com is full of exciting food ideas. Ilse appears regularly on television and does regular pieces for The Pretty Blog.