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Chicken liver pâté

Ingredients

Preparation method

  1. Melt 110g/4oz of the butter in a pan over a medium heat, then add the onion and fry until softened, but not coloured.

  2. Add the garlic and chicken livers and fry the livers until golden-brown all over and cooked through. Add the brandy and mustard powder and season well with salt and freshly ground black pepper.

  3. Place the liver mixture and 55g/2oz of the remaining butter into a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper.

  4. Transfer the pâté into a serving ramekin or small dish and decorate with a couple of cranberries and a bay leaf.

  5. Melt the remaining 55g/2oz of butter in a clean pan. Skim off the froth and pour the butter over the pâté. Transfer to the fridge to chill, then serve from the ramekin when ready.

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4

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