A mixture of cooked ground meat and fat minced into a spreadable paste.
Serve With: thinly sliced toasted loaf and cucumber
470g Kenchic chicken livers
200g butter, room temperature
1 large shallot, peeled, finely chopped
80g unsalted butter, cubed
Salt and pepper to taste
Use a small sharp knife to trim away sinew or green patches on the liver.
Place the clean livers in a colander and rinse under cold water and drain. Pat dry with paper towel.
Heat 20g (1 tbsp) of the butter in a frying pan over medium heat. Add half the livers and cook for 5 minutes or until outside is lightly browned and inside is slightly pink. Transfer livers to a plate. Repeat process with remaining liver.
Add the shallot to the pan and cook until soft. Return livers to the pan and add brandy. Simmer for 1 minute.
Blend the liver mixture in a food processor until smooth. Transfer a third of the mixture to a sieve over a medium bowl. Use a spoon to push the mixture through the sieve. Repeat with the remaining mixture.
Return the liver mixture to the food processor bowl. Slice the remaining butter into pieces and add it to the mixture. Blend until smooth and season with salt and pepper to taste.
Spoon the mixture evenly into 310ml ceramic or glass ramekins or small dishes. Set aside. Melt the unsalted butter and pour it over the surface of the pate. Once the butter sets, cover the pate with plastic wrap and place in the fridge overnight.
Pate can be stored for up to 5 days in the fridge. Serve with thinly sliced toasted baguette.