- 250g butter
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 400g chicken livers
- 2 Tbsp each port and brandy
- Fresh bay leaves
- You will need:
- 1 terrine mould or 4 mini ramekins
- First you need to clarify some butter. Gently melt half the butter then pour off the yellow liquid, leaving the milky residue in the pan, which you can discard. Add a little of the remaining butter to a frying pan and sauté the onion until soft. Add the garlic and fry for 1 minute. Remove from the pan and set aside.
- Prepare the livers by trimming off any discoloured areas and sinew. Season the livers with salt and cook in the pan for about 2 minutes; brown them but they should be pink inside. Add the port and brandy and bring to the boil for a minute.
- Season, allow to cool slightly then whizz the livers in a food processor with the onions, garlic and remaining unclarified butter. Spoon into the terrine mould or ramekins, level the surface and top with fresh bay leaves. Gently pour over the clarified butter, then chill for at least 6 hours. This pâté will keep in the fridge for a week the clarified butter helps to preserve the pâté, but you don't need to eat it!