Chicken Liver Pâté

Chicken liver pâté made from scratch. The chicken livers were very cheap and we ended up with a mountain of delicious pate which we shared with friends, with crispy salad, crusty bread and homemade cranberry relish.

We melted 110g of butter in a pan over a medium heat, then added a chopped onion and fried until softened, but not coloured.

We then added garlic and the chicken livers, stirring until the livers were golden brown and cooked through. We added a good glug of brandy and seasoned well with salt and freshly ground black pepper.

We put the liver and more butter into a food processor and blended until smooth. Seasoned to taste, then transferred the pate into a serving dish and put into the fridge to chill, then served when ready.