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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This dish is fantastic comfort food with some crusty bread on a cold winters day. Ingredients:
400 gr chicken liver |
a few tablespoons of brandy |
2 teaspoons mustard powder |
1 teaspoon (fresh preferrably) thyme |
2 crushed cloves garlic |
230g butter |
salt and pepper |
Directions:
1. fry liver in half of the butter with the thyme and powder then remove from pan.
2. add brandy to the pan to reduce and remove all juices.
3. melt the rest of the butter and shove the whole lot into a blender until smooth. put into dishes and set in fridge.
4. remember to hold some of the butter for the top of the pate - just pour a little on top in order to seal and i place a couple of bay leaves on top for decoration
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