Classic liver pate

Here’s a simple recipe for classic liver pâté, rich and smooth with a blend of spices and creaminess:

Ingredients:

• 500g chicken livers, cleaned
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 100g unsalted butter (divided: 75g for cooking, 25g for topping)
• 1 tbsp olive oil
• 50ml brandy or cognac
• 1 tsp fresh thyme leaves
• 1 tsp fresh parsley, chopped
• 100ml heavy cream
• Salt and freshly ground pepper to taste
• Optional: 1 tsp Dijon mustard

Instructions:

1. Prepare the livers:

   • Clean the chicken livers, removing any connective tissue or veins. Pat them dry with a paper towel.

2. Cook the liver mixture:

   • In a large pan, heat the olive oil and 75g of butter over medium heat.
   • Add the chopped onion and garlic, cooking until soft and translucent (about 5 minutes).
   • Add the chicken livers and cook until browned on the outside but still slightly pink in the center (about 3–4 minutes per side).
   • Add the thyme, parsley, salt, and pepper to taste.
   • Carefully pour in the brandy and let it simmer until reduced (1–2 minutes).

3. Blend the pâté:

   • Transfer the liver mixture to a blender or food processor.
   • Add the cream and blend until smooth and creamy. Adjust seasoning if necessary.
   • If you prefer a silky texture, pass the mixture through a fine-mesh sieve after blending.

4. Chill and top:

   • Pour the pâté into ramekins or a serving dish. Melt the remaining 25g of butter and pour it over the top to seal and preserve the pâté.
   • Chill in the refrigerator for at least 2 hours to firm up.

5. Serve:

   • Serve the liver pâté with crusty bread, crackers, or toast points. Enjoy with cornichons or pickled onions for an extra zing!

This classic liver pâté is perfect for appetizers or as part of a charcuterie board.