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Chicken Liver Paté
Ingredients
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25 gram (1 ounce) butter
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450 gram (1 pound) chicken livers
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2-3 teaspoon Tarragon
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100 gram (4 ounce) button mushrooms
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1 tablespoons brandy or dry sherry
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2 tablespoons creme fraiche or double cream
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lettuce, lemon wedges and bread to serve
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button mushrooms to garnish
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sea salt and black pepper
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Instructions
- 1 Melt the butter in a large frying pan and fry the chicken livers for 10 minutes, tossing well. Add the tarragon, mushrooms and brandy or sherry and cook for a further 2 minutes.
- 2 Transfer the mixture to a food processor and add the creme fraiche. Whiz for a few seconds. Season to taste.
- 3 Spoon into a dish or small ramekins and chill until ready to serve. Run a warm knife around the inside of the dish and turn the paté out onto a large lettuce leaf. Garnish with lemon, mushrooms and serve with bread.
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