Yum Yum . This recipe is a favourite in our family. This needs to be eaten within about one week, but thats easily done.
I have used fresh sage leaves but you can use fresh thyme leaves instead.
I am even eating it while I am typing this recipe.
Chicken Liver Pate Recipe
Make sure all ingredients are ready to go.
Do not over cook the liver, it must be pink, otherwise it will be grainy.
You need to flame the brandy, gas works well for this but otherwise light a match and be careful.
400 gr organic chicken liver - remove any stringy bits and cube , I buy this at '' Raewood Fresh ''
1 large clove garlic smashed and chopped finely
5 fresh sages leaves sliced finely and 2 whole leaves for the top of the pate
1/2 tsp sea salt
Small, wine glass brandy
90 gr butter
50 gr butter melted , leave for a bit and the butter will separate, remove and save the clarified butter (yellow part) throwing out the butter fat (white part).
Coconut oil for frying.
Method
1 - In a fry pan fry gently the garlic, don’t brown, then remove.
2 - Add more coconut and on high, fry quickly the liver and sage leaves, only a few minutes. Its important the liver stays pink in the middle.
3 - Pour in the brandy, light with a match or gently tip the fry pan towards the gas burner and it will flame, leave until it dies down. It is burning off the alcohol.
4 - Pour into a food processor with 90 gr butter, salt and garlic.
5 - Blend until smooth.
6 - Pour into a dish, smooth out.
7 - Lay the 2 sage leaves on top and pour over the clarified butter, covering the pate. This will stop the pate from colouring.
Cover and store in the fridge for upto a week.
