Ingredients
Serves 6-8
175 g unsalted butter
500 g chicken livers ,
thawed if frozen and trimmed
1/2 tbsp sunflower oil
2 shallots, finely chopped
2 large garlic cloves , chopped
2 tbsp double cream
1 tsp dried thyme
1/4 tsp ground allspice
salt and pepper
toasted slices brioche and
mixed salad leaves to serve
method
1 . Melt 25 g of the butter in a large frying pan over medium high heat . Add the chicken livers and stir for 5 minutes or until they are brown on the outside , but still slightly pink in the centres .Work in batches , if necessary ,to avoid overcrowding the pan .
2 . Transfer the livers and their cooking juices to a food processors .Melt another 25 g of the butter with the oil in the pan . Add the shallots and garlic and saute , stirring frequently , for 2-3 minutes ,until the shallots are soft , but not brown .
3 . Stir in the cream then the thyme ,allspice ,salt and pepper . Pour this mixture with the cooking juices ,into the food processor with the livers .Add the remaining butter ,cut into small pieces .
4 . Whiz the mixture in the food processor until smooth .Taste and adjust the seasoning if necessary .Let the mixture cool slightly ,then scrape into a serving bowl and set aside to allow the pate to cool completely .
5 . Serve immediately or cover and store in the refrigerator for up to 3 days and let stand at room temperature for 30 minutes before serving . Serve with hot toasted brioche and mixed salad leaves .