Here is the basic, I made the port and thyme pate with this, see the next post.
2 cloves of garlic, crushed
1 small brown onion, chopped
300g chicken livers, trimmed*
1/4 cup (60ml) brandy
125g cold butter, extra, chopped
1/4 cup (60ml) double (thick) cream
sea salt and cracked black pepper
80g clarified butter (see clarified butter recipe at the bottom)
toasted rye bread and cornichons, to serve
Place the butter, garlic and onions in a large non-stick frying pan over medium heat and cook for 2-3 minutes or until softened. Add the livers and cook for 1 minute. Add the brandy and cook for a further 1 minute.
Place the liver mixture, extra cold butter, cream, salt and pepper into the bowl of a food processor and process until smooth.
Press the mixture through a fine sieve and spoon into 2 x 1 cup-capacity (250ml) round dishes
Pour over the clarified butter and refrigerate for 2 hours or until set. Serve with rye bread and cornichons. Serves 4 (it works well as a shared appetizer)
*Chicken liver comes in 2 “lobes”. Trim away any white connective tissue and any bloodlines to prevent a bitter pate. Pressing the mixture through a fine sieve will ensure a smooth texture.
Melt the butter over a very low heat without stirring. Remove from heat and allow to stand. As the butter cools, the milk solids will settle on the bottom, leaving a clear, golden liquid. Without disturbing the milk solids, spoon off the clear clarified butter and spoon over the pate.
Donna Hay Magazine issue 54