- 400g (13oz) chicken livers
- 300g (10oz) butter, diced
- 1 clove garlic, finely chopped
- 3 small brown shallots or ½ onion, finely chopped
- ½ tsp fresh thyme leaves
- 2tbsp brandy
- 1/2tsp grated nutmeg
- Salt and freshly ground black pepper
- 50g (1 3/4oz) butter, for topping
- Trim the chicken livers of any stringy sinews, then rinse them and gently pat dry with kitchen paper.
- Melt 30g (1oz) of the butter in a large frying pan over a medium heat. Add the garlic and shallots and cook, stirring, for about 5 minutes, or until softened. Add the livers and thyme, and cook, stirring frequently, for about 3-4 minutes, or until the livers are coloured on the outside but pink in the centre. Pour in the brandy, cook for an extra 10 seconds, then add the remaining butter and nutmeg to the pan.
- Set aside for a few minutes for the butter to soften, then puree the mixture in batches in a blender until smooth. Season to taste with salt and freshly ground black pepper.
- Spoon the pâté into a 750ml (24fl oz) capacity terrine dish and chill. Melt the extra butter and pour a little over the pâté. Cover with plastic wrap and refrigerate for at least 3 hours before eating. Serve with crusty bread or hot toast.
Remove the pâté from the fridge about 20 minutes prior to serving, to soften slightly. This helps remove the chill from the dish, which deadens the flavours.