Forget about pâté that takes ages to cook in a water bath. This recipe is incredibly simple and tastes fabulous. Just cook, purée, set and serve. It’s as easy as that!
Serves 6
150g (5oz) butter, at room temperature
225g (8oz) chicken livers
2 tbsp brandy
2 garlic cloves, roughly chopped
1 tbsp chopped fresh tarragon
150ml (¼ pint) double cream
salt and freshly ground black pepper
hot, buttered toast, to serve
to garnish
50g (2oz) butter
12 fresh tarragon leaves
Step one Melt a large knob of the butter in a large frying pan and cook the chicken livers for 3–4 minutes on each side until well browned but still slightly pink in the centre.
Step two Place in a food-processor and whizz until smooth. Add the brandy to the frying pan and swirl round to gather up the pan juices, then add to the food-processor with the garlic, tarragon and the remaining butter. Whizz again until well blended.
Step three Add some salt and pepper followed by the cream and process again until well mixed. Spoon into six ramekins, smoothing the surface level, and leave to cool completely.
Step four To finish off, melt the 50g (2oz) butter and pour over the surface of the pâté. Drop in a few tarragon leaves as garnish. Cover with clingfilm and chill for at least a few hours, or up to 2 days. Serve straight from the fridge with hot, buttered toast, or melba toast if you’re feeling posh.