Home made Chicken Liver Pate

This recipe was given to me by my good friend and former neighbour Anne...Ooh it is delicious. Thanks Annie 😊

1/2kg fresh Chicken Livers (floured)
1 onion chopped
2 cloves crushed garlic
s & p to season
2 tabs brandy
2 tabs fresh cream
1 dsp French mustard
nutmeg
Butter

Fry the floured chicken livers in butter. Remove from pan, drain and keep juices.
Increase the heat and fry off the onion and garlic until transparent. Season.
Add the brandy (I had Cognac) over high heat (WATCH OUT, IT MAY IGNITE - WOOHOO) and add the juices from the livers. Stir and thicken slightly, pour in the cream, mustard and a little grated nutmeg. Cook till thick.
Turn off the heat and add 3/4 cup of butter, stirring.
Place in blender and blitz until you like the consistency. Check the seasoning and adjust as needed.
Line tin with foil and pour in the pate, seal with melted butter. Refrigerate so that it sets nicely.
Serve with fresh French bread or little toasts and a good wine. Bon appetit.

I often fill little pots or jars with this pate, seal with melted butter and give as presents as Christmas time. Make sure you remember to sterilize the jars before adding the pate. An easy way to do this is to put them in a hot oven together with the lids...obviously not plastic jars or lids.