- 450g chicken livers
- 200g melted butter
- ½ small onion
- 2 cloves garlic, peeled and finely chopped
- 8 sage leaves
- ¼ fresh nutmeg, grated
- 50ml double cream
- 1 tbsp brandy
- sea salt and black pepper
Heat a little olive oil in a frying pan, about a tablespoons worth. Slowly fry the onion, garlic, sage and nutmeg for 10 minutes, until soft and tender, then remove to a plate.
Heat a heavy-based frying pan over a medium heat. Pour a little of the melted butter into the hot pan. Cook the livers for two or three minutes on each side, until lightly coloured but still a little pink in the middle. Keep turning them over – if you overcook them they will lose their smooth texture and become grainy. You may need to do this in batches (dependant on your pan size) as you do not want to overcrowd the pan.
Transfer the chicken livers, onion, garlic and sage to a food processor and blend them for a minute or so until smooth. Then pour in the remaining melted butter and double cream and blend once more. Season with salt and freshly ground black pepper and then stir in the brandy.
Transfer the pâté to eight small ramekins, cover with cling film and chill. This can be made up to 2 days in advance and then should be disposed of.