Simple supper: Chicken liver pate recipe

Serves 4

400g chicken livers
150g butter
3 shallots
2 tbsp brandy
Salt and black pepper

Heat a little of the butter in a frying pan until hot. Add the cleaned chicken livers and fry until browned on all sides but pink in the middle, this should take about 5 minutes. Remove the livers from the pan and reserve. Melt a little more butter in the pan and add the finely chopped shallots. Cook until soft on a low heat. Remove the shallots and de-glaze the pan with the brandy.

Transfer the livers, shallots, remaining butter and the brandy glaze to a food processor and season. Blend until smooth.

Cool, cover and place in the fridge.

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Before serving remove from fridge and bring to room temperature. Munch on hot toast or fine oatcakes.