Brandy Butter Chicken Pate
1 teaspoon oil
1 small onion
2 gloves garlic
500gm Chicken Livers
10mls Brandy
tbsp butter (melted)
100mls sour cream
chicken stock cube
pepper, parsley
In frypan (non stick pan if possible) heat oil, fry chopped onion, garlic, add livers fry over medium heat till cooked about 10 mins (they will remain pink inside but will brown nicely outside). Cool.
Put into a blender. Add crumbled chicken cube, pepper to taste, brandy, melted butter, and large tablespoon sour cream, blend together – it will be quite thick. Transfer into a serving bowl and coat the top with the remaining sour cream (100mls all up, 1/3 of a small cartoon). Garnish with parsley sprigs. cover and refrigerate – once chilled its ready to eat.