Jo’s Chicken Liver Pate

Ingredients

• 1lb chicken livers
• 1 medium onion sliced
• 3 peeled and chopped garlic cloves
• 1tsp thyme
• 6oz butter
• Dash of brandy or port
• Salt and pepper to taste

Method

1. Melt about 1oz of the butter in a pan and fry off the sliced onions until they are soft.
2. Add the livers and the thyme and cook for about 10mins or until they are cooked.
3. Add garlic, brandy and the rest of the butter. Cut into small pieces, season and cook for a further 2 minutes, then tip into a food processor and whiz until pate is the consistency you prefer: smooth or course.
4. Cool then chill in fridge. Use within 3 days.