Chicken Liver Pâté with Brandy

Appetizers | British cuisine

⏳ Time

30 minutes + 2 hours

🥕 Ingredients

🍽️ Servings

Description

Chicken liver pâté with brandy

Ingredients

Butter - 7.1 oz
Chicken Liver - 2 lbs
Salt - to taste
Ground Black Pepper - to taste
Brandy - 1 tablespoon
Heavy cream - 2 fl oz
Green peppercorns - to taste

Step by Step guide

Step 1

Clean the chicken liver from membranes and veins. Heat 40 grams of butter in a skillet. Add the liver. Cook for three minutes, gently stirring to prevent it from browning too much. Season with salt and pepper.

Step 2

Pour in the brandy and carefully ignite it. Allow it to burn for a few seconds to evaporate the alcohol. Extinguish the flame and let it cool. Transfer the liver to a food processor (without the juices) and chop it finely. While blending, add the softened butter (about 40 grams). Pour in the cream and mix for a few more minutes. The mixture should become smooth and homogeneous.

Step 3

Pass through a sieve using a wooden spoon into a bowl to remove any large pieces. Transfer the parfait into a terrine mold and smooth the top with a knife. Sprinkle with crushed pepper and pour over the remaining melted butter. Refrigerate for a couple of hours.