Chicken Liver Pate
x 34 grams
or 100 grams mushrooms finely chopped
cleaned chicken livers
or chicken stock
Clean livers & chop roughly.
Sauté onion, garlic, bacon & mushrooms (if using).
Remove from pan & drain well.
Using drained butter & remaining butter, sauté livers in batches until golden outside but still soft & pink inside.
Return all cooked ingredients to pan & increase heat. Ignite & roll pan to spread flames.
Season with salt & pepper & add thyme.
Blitz in food processor using a little cream to loosen.
Press into small pots & cover with clarified butter. Cover & chill. Will keep 2-3 days in the refrigerator.
The surface of the pate will oxidise with contact with the air. If you want to prevent this, pour melted ghee over the top, remove prior to serving.