Chicken liver pate

Babiche Martens

Ingredients

120 g	Butter
3	Garlic cloves
350 g	Chicken livers, sinew removed, roughly chopped (Main)
1 tsp	Thyme leaves
¼ cup	Brandy
½ cup	Cream
1 to taste	Salt & freshly ground pepper

Directions

1. In a heavy-based frying pan, melt the butter. Add garlic, livers and thyme.
2. Saute for 5 or 6 minutes until livers are cooked but still slightly pink in the middle.
3. Stir in brandy and cream, then remove from heat.
4. Put in batches into a blender. Blitz until completely smooth. Season with salt and pepper.
5. Pour into ramekins or small dishes for serving.
6. Cover and refrigerate until needed. Can be stored in the refrigerator for up to a month.
7. Serve with crusty bread or crostini.