Chicken Liver Pate

1. 1

   Melt the butter and fry the onions and garlic until soft.

2. 2

   Trim any fatty bits from the chicken livers and dry them with a kitchen towel.

3. 3

   Add them to the onions and fry for about 5 minutes until cooked.

4. 4

   Leave to cool for 20 minutes.

5. 5

   Put this mixture into a food processor, add the tomato puree, cream and brandy.

6. 6

   Season with salt and pepper, blend until smooth.

7. 7

   Spoon into ramekins, cover and chill until set.

8. 8

   Serve with toast and butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.