Heat the 50g butter in a frying pan add in the shallot and garlic and cook until softened but not coloured for 5-6 minutes
Add in the chicken livers and cook for 5 minutes or so
Add the alcohol . If using brandy light it with a match and burn off the alcohol. No need to do this if using sherry. Add in the double cream
Cook for a couple of minutes until the lovers are no longer pink
Season with salt and pepper
Let the mixture cool for 10-15 minutes then blitz in a food processor until you get the desired consistency
Pour into ramekins
Melt the remaining butter then when cooled slightly , pour over the pate
Put in the fridge for a couple of hours before serving . Can be made a day or 2 in advance
Ingredients
Directions
Heat the 50g butter in a frying pan add in the shallot and garlic and cook until softened but not coloured for 5-6 minutes
Add in the chicken livers and cook for 5 minutes or so
Add the alcohol . If using brandy light it with a match and burn off the alcohol. No need to do this if using sherry. Add in the double cream
Cook for a couple of minutes until the lovers are no longer pink
Season with salt and pepper
Let the mixture cool for 10-15 minutes then blitz in a food processor until you get the desired consistency
Pour into ramekins
Melt the remaining butter then when cooled slightly , pour over the pate
Put in the fridge for a couple of hours before serving . Can be made a day or 2 in advance