Ingredients
- 500g chicken livers
- 155g butter, softened,
- plus 2 tbsp
- ¼ cup golden shallots, finely chopped
- 1 clove garlic, finely chopped
- Leaves from 1 sprig thyme
- plus small sprigs for garnish
- Salt and pepper
- 2 tbsp cream (optional)
- 2 tbsp brandy
- 1 tsp quatre epices, finely ground
Method
Remove any sinew and dark red spots from chicken livers with scissors or a sharp knife. Heat 30 grams of butter in a wide, heavy-based frying pan, add shallots and garlic and fry gently until softened. Add livers to the pan with the thyme.
Season with salt and pepper and fry livers for two to three minutes each side, turning only once, until lightly browned but still pink inside. Blend livers with pan juices and cream in a blender or food processor. Add 125 grams butter, brandy and spices and blend again quickly. Check for seasoning then spoon mixture into three ramekins. Press a thyme sprig into the top of each ramekin. In a clean frying pan, melt remaining butter and pour over the pate to prevent oxidising. Serve with thin slices of toasted sourdough bread.
