This is a very simple and most delicious recipe.
500g free range cleaned chicken livers
25 to 30 green olives stoned
250g farm butter
2 plump cloves of garlic crushed
30ml Brandy
Salt (Fleur de sel is my preference for this)
Freshly ground black pepper
Remove the pan from the heat, add the olives, the brandy and balance of the butter. Season well then when the butter has melted, liquidise in a blender until smooth. transfer to your pate dished, smooth off and pour melted butter over to cover.
Refrigerate over night and serve with bread, melba toast, crostini or as you wish.
Ingredients
1 Large Onion500g free range cleaned chicken livers
25 to 30 green olives stoned
250g farm butter
2 plump cloves of garlic crushed
30ml Brandy
Salt (Fleur de sel is my preference for this)
Freshly ground black pepper
Method
Finely chop and fry the onion and garlic in half the butter over a medium heat until soft not browned. Add the chicken livers and fry approximately 5 minutes per side until fully cooked but still slightly pink inside.Remove the pan from the heat, add the olives, the brandy and balance of the butter. Season well then when the butter has melted, liquidise in a blender until smooth. transfer to your pate dished, smooth off and pour melted butter over to cover.
Refrigerate over night and serve with bread, melba toast, crostini or as you wish.
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| Ingredients |
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| Fried liver off the heat with olives and butter |
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