Chicken Liver Pate

Ingredients

200g Westgold butter, at room temperature
500g fresh chicken livers, cleaned and sinew trimmed
1 small shallot, finely chopped
⅛ teaspoon each of freshly grated nutmeg and ground allspice
1 tablespoon fresh thyme leaves

30g Brandy, Madeira or port
75g cream
Sea salt and freshly ground pepper

Method

Melt half of the butter in a sauté pan and cook the shallots until soft.

Add the livers, thyme, spice and sauté until firm on the outside but still pink in the middle.

Increase the heat and pour in the brandy, letting it bubble up for a couple of minutes.

Add remaining butter and set aside for a couple of minutes to allow butter to soften.

Place into a food processor to blend until smooth.

Finish with the cream and add seasoning.

Spoon into a serving dish or dishes and add a layer of melted butter to prevent skin from forming.

Serve with crusty breast or toast and cornichons.

Tip: tear the inside of bread out of the crust in chunks and grill it. The rough texture of the bread works well with the smoothness of the pate.