1 large clove garlic
1 tsp olive oil
Tub chicken livers (around 400g)
3 tbsp butter
1/4 tsp salt
1 tbsp favourite tipple (brandy, whiskey, calvados, port, madeira, sherry)
1 slice lemon
Chop onion and mince garlic. Fry gently in oil, then add chicken livers. Keep stirring and prodding. Make sure the onion and garlic don’t burn as they will taste bitter. The livers are done when not too bouncy and cooked through but a little pink in the middle. Add Whiskey and stir (at this point I come over all cheffy and tip the pan to let the gas ‘flame’ the liquor).
Tip the lot into a blender. Put 1 tbsp butter in the hot pan and leave it to melt. Add the remaining butter to the mixture in the blender along with the salt. Blend to your desired texture (I like it quite fine). Taste. Spatula the pâté into a tub or kilner jar and spread the top flat. I like to be able to cover it so my fridge doesn’t smell of garlic. Top with the bayleaf and lemon slice, then pour over the melted butter from the pan. Leave to cool then cover and store in the fridge.
I like to make my own pâté as then I know what’s in it and can reduce the butter and garlic a bit as some of the shop bought ones are too much. This makes a lovely starter or is good with crackers and a glass of port. And some gherkins. I like to keep the livers a little pink which also means when you cut into the pâté, the inside will be a bit pinker. That is as it should be!