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Chicken Liver Paté Recipe

A foolproof recipe, that will beat anything you can buy on the High Street.
You can add a couple of chopped mushrooms, lightly-fried in a little butter, just before setting the paté, if you like.

Ingredients

For 4 - 6 helpings:

250g/8 oz Chicken Livers - rinsed under cold water & with any white sinews removed
100g/3 oz Onion, peeled & finely-chopped
2 medium cloves Garlic, peeled and chopped
125g/ 4 oz Butter
big pinch of Herbes de Provence - see www.gourmetherbs.co.uk (http://www.gourmetherbs.co.uk/)
10 cl Brandy or Medium Sherry
Salt & freshly ground Black Pepper

Method

Gently melt 30g/1 oz of the butter in a heavy pan - large enough to easy hold all the ingredients.
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Add the chopped onions, and cook them slowly, so they soften without browning - this might take ten minutes - stir them occasionally. Add the chopped garlic and herbs and cook for a further minute.
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Increase the heat to medium, then add the chicken livers and turn them over so they colour on all sides.
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Cook for about five minutes, then add the brandy or Sherry - plus a little salt & pepper - mix in and cook for a further two minutes.
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Remove from the heat, and set aside.
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In a new pan melt the remaining butter.
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Carefully liquidise the liver mixture, using the 'pulse' button if you have one, to chop the livers into a course mixture - this can also be done with a fork and a little patience.
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Mix the melted butter and liver together until you have a smooth mixture, and decant the mixture into a container - possibly one also suitable for displaying on your dining room table.
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Allow the mixture to cool, then cling wrap and set for a few hours in the fridge.

Serve with toast.
If you intend to keep the paté for more than a few days, melt a further 60g/2 oz butter, then pour it over the top of the set mixture. This will form an airtight seal, allowing your paté to be kept for up to 10 days in a fridge.

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