Chicken liver Pate
- 200 g of chicken livers
- 50 g butter
- 2 sprigs thyme
- 1 clove garlic, finely chopped
- 1 onion, finely chopped
- 150 ml brandy
- Gently fry the chicken livers in a pan with some butter, garlic, onion for 10 minutes over low heat.
- Add the thyme, and cook for a further 5-6 mins, add the brandy and simmer until most of the liquid had evaporated, and the chicken livers are cooked to your taste.
- Remove from the heat and blend until you get the consistency you want.
Refrigerate for at least 4 hours before serving with warm toast.