Wednesday, October 14, 2009
Organic Chicken Liver Brandy Pate'
Sometimes when I have been cooking all day it is a challenge to have the energy to prepare a meal myself... So all I want for dinner is good quality Pate on fantastic small bite sized pieces of baguette. Hm and the nutrition is very dense.
Organic Chicken Liver Pate with Brandy (for a lazy decadent evening with a glass of red)
400G fresh organic chicken livers
1 stick of butter (I used paris creek biodynamic unsalted butter)
1 clove garlic
1 tablespoon leek
2 sprigs thyme
2 bay leaves
2 tablespoons brandy
Take 20g of butter and melt in a fry pan on a gentle flame. Add the leek and garlic and also bay leaf and thyme and slowly saute for 7 minutes.
Trim the chicken livers removing any spots or other bits.
Add to the fry pan and cook for 5 minutes turning over the livers they should be soft (not tough and over cooked)
Remove the bay leaf and thyme and put the livers and leek mixture into a food processor with 100 grams of butter.
In the same fry pan deglaze with 2 tablespoons brandy and then pour into food processor
Add fresh black pepper and sea salt. Adjust seasons for taste
In the same fry pan melt 30 grams butter, pour pate into a ramekin or container and pour melted butter on top to set.
I ate my pate with common ground spelt sourdough that I toasted and cut into small pieces. It really was the most delicious and decadent dinner for a lazy night.