Chicken Liver & Brandy Pâté

Day 3 - I can remember like it was yesterday the first time I took the plunge and made my first ever batch of chicken pâté, and boy it did not disappoint...

It always seemed to be a tradition of my Mum and Nan to have as many different flavoured pates as humanly possible on the table for Christmas Day & Boxing Day. I love pate, so this was great for me. But as time went on I started to wonder just how complicated making pate would be...The thought of chicken livers scared me a little. So one day I took the plunge, found a basic recipe and made my first batch. Skip forward to today where I still use that basic recipe but made some Country Girl changes and tweaks and now its at least a once monthly dish to grace the dinner table.

So get ready to add a touch of luxury to your Christmas spread with my delectable Chicken Liver and Brandy Pâté recipe. A perfect combination of rich, savoury flavours and a hint of festive spirit, this pâté is sure to be a hit at any Christmas gathering. Whether you're hosting a formal dinner party or simply looking for a delicious appetiser to enjoy with your loved ones, this recipe will not disappoint.

To make this delicious pate you will need...

Ingredients

• 500g Chicken Livers
• 200g Butter
• 2-3 tbsp Brandy
• Salt
• Pepper
• 1 Onion

Method

1. Begin by heating a large frying pan over medium heat. Add a generous amount of butter and allow it to melt before adding the chicken livers to the pan.
2. Cook the livers until they are browned on the outside but still slightly pink on the inside. Make sure to stir them occasionally to ensure even cooking. This is where I always remove one or two small bits for the pooch as a little treat.

3. While the livers are cooking finely dice your onion and put into your blender along with about 120g of room temperature cubed butter.
4. Once the livers are cooked, remove them from the pan and transfer the livers into the blender. Blend until smooth and creamy, adjusting the consistency with additional butter if necessary.

5. Season the pâté with salt and pepper to taste. Remember to taste as you go and adjust the seasoning accordingly. After add 2 tbsp of brandy and blend again, remember to taste each time you add to the mixture.
6. Pour the pâté into small ramekins or a larger terrine dish, smoothing the surface with a spatula.

7. Cover the pâté with cling film and refrigerate for at least 2 hours, or until it has set and developed its flavours.
8. When you're ready to serve, remove the pâté from the fridge and allow it to come to room temperature for about 20 minutes. Serve with crusty bread, crackers, or toast points.

So there you have it, my Chicken Liver & Brandy Pate. Perfect for this time of year whether that be as a light light lunch, starter for a dinner or even as a side plate on the party table. Cheers to a Christmas filled with warmth, happiness, and of course, indulgent treats like your Chicken Liver and Brandy Pâté.

If you make this dish, why not send me a picture on Instagram using the #acountrygirlskitchen so I can go over and show it some love.

I hope you all have a wonderful day.

*Chefs Kiss*