From South Africa. Serves 8.
Ingredients:
- 500g trimmed chicken livers
- 175g butter
- 2 finely chopped onions
- 4 cloves crushed garlic
- 1T finely chopped parsley
- 1T brandy
- 1 bay leaf
- pinch of thyme
- black pepper
Method:
Lightly fry onion and garlic in a 100g of the butter until soft. Add the livers and cook for a further 2-3min. Add parsley, pepper and bay leaf. Cook for 2min, remove bay leaf. Allow to cool, then blend together.
Melt remaining butter and add with the brandy to the paté. Put it into a mould and cover and chill thoroughly. Serve with melba toast.
