1 brown onion, finely chopped
2 garlic cloves, crushed
500g chicken livers, soaked for 1 hour in salted water, drained
2 rashers bacon, chopped
1 bouquet garni
¼ cup brandy
fresh bay leaves
selection of crackers, to serve
1 Heat 60g of the butter in a large frying pan over medium heat. When melted add onion and cook for 3 minutes or until soft. Add garlic and cook for 1 minute.
2 Add chicken livers, bacon and bouquet garni. Stir until well combined. Cook for 8–10 minutes or until cooked. Allow to cool slightly.
3 Spoon mixture into a food processor. Add brandy. Puree until smooth. Spoon into small ramekins or a large serving dish. Cover and refrigerate until firm.
4 Melt remaining butter in a small saucepan. Cool, allowing white sediment to fall to bottom of pan. Carefully pour clarified butter into a jug. Pour a thin layer of clarified butter over the top of each pâté.
5 Top with a bay leaf. Refrigerate until set. Serve with crackers.
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