Like so many things, this pâté is so much more delicious than any you could buy in a supermarket.
The processes are straightforward, but be prepared for a lot of washing up!
Chicken liver pate on toasted brioche
1 large onion, very finely chopped
1 large clove of garlic, crushed
450g chicken livers
1 tablespoon of brandy
Melt half the butter and gently fry the onion until it’s soft. Add the garlic and cook for a further minute. Tip buttery mixture into the food processor.
Prepare the livers by cutting out any bits that are discoloured or stringy. Rinse and pat dry.
Melt the rest of the butter and fry the livers. When they are cooked on the outside, but still a bit pink on the inside, flambé with the brandy. Season with a little salt and quite a lot of pepper and add to the food processor. Whizz for longer than you think they’d need. Sieve through a fine mesh, let it cool and refrigerate. If you will not be using it for several days, top with clarified butter. This will help it keep.
To serve, toast slices of brioche, cut into squares and garnish with a leaf of parsley.