Chicken Liver Pâté

Ingredients

• 14 ozchicken livers, trimmed of any green or sinew
• 8 3/4 ozunsalted butter, 200 g softened, 50 g for the seal
• 2 3/4 ozshallots, finely chopped
• 2 clovegarlic, crushed
• 1/4 cupbrandy
• 1/4 cupdouble cream
• 4 sprigfresh thyme, leaves picked
• 2bay leaves, for the top
• 1 1/2 tspsea salt
• 1/2 tspblack pepper

Method

1. 1

   Go through the livers and cut away any sinew and anything tinged green, then pat them thoroughly dry and season with half the salt.

2. 2

   Cook the shallots gently in a knob of the butter with the thyme and garlic until completely soft and sweet, then scrape them into a blender.

3. 3

   Turn the heat up, sear the livers hard in the same pan for about ninety seconds a side, then add them to the blender. They should still be rosy inside.

4. 4

   Pour the brandy into the hot pan, let it bubble and reduce by half while you scrape up everything stuck to the base, then pour it over the livers.

5. 5

   Blend with the softened butter, the cream, the pepper and the remaining salt until completely smooth, then push it through a fine sieve into ramekins and smooth the tops.

6. 6

   Melt the remaining butter, let the white solids settle out, and pour the clear yellow layer over the pâté. Lay a bay leaf on top and chill until firm.