Owner's manual
15
Recipes
Chicken Liver Pate
400g chicken livers, washed
200g buer
2 shallots, nely chopped
2 cloves of garlic, nely chopped
75ml brandy
110ml double cream
1/2 tsp salt
1/2 tsp black pepper
1 tsp thyme
Aachment: knife blade
1. Cut the livers into small pieces (approx. 1.5cm). Heat a knob of buer in a
frying pan.
2. Sauté shallot and thyme unl so.
3. Add chicken livers to the pan and sauté unl brown on the outside but pink
on the inside, then pour the contents of the pan into the food processor.
4. Add brandy to the pan and boil unl reduced. Pour into the food processor.
5. Add double cream, salt, pepper and 140g of buer to the food processor
and blend unl smooth.
6. Push the pate through sieve into a serving dish/ramekins and leave to cool.
7. Melt the remaining buer and pour over the pate. Cover and cool. Once
cooled, store in the fridge unl serving.