- half onion, (I prefer white, but red or brown is good too)
- 30 grams Butter
- 1 tsp Thyme, dried or fresh
- 250g chicken livers, cut into 3cm pieces
- half tsp white pepper, or to taste
- half tsp salt, or to taste
- 2 tbsp Grand Marnier, (brandy or rum)
- 125 grams extra butter, chilled &amp;amp; chopped into cubes
- 1 tbsp extra butter, melted for sealing each pate
- 6 small ramekins
1. Add onion to bowl & chop 3sec/sp6. Scrape down & repeat.
2. Add 30 grams butter & thyme to bowl. Saute 4min/100C/sp1
3. Add livers, salt & pepper. Cook 7mins/100C//
4. Cool slightly & add chopped butter & Grand Marnier. Process 20sec/sp9.
5. pour into 6 ramekins (2-3 tablespoons worth in each) & chill in fridge for 1 hour.
6. Melt about 1 tablespoon butter & drizzle a little over each ramekin & swirl to just cover pate. Chill again & serve.
If each ramekin is well wrapped in cling wrap can be frozen very successfully. It will defrost well within 15-30 mins or transfer into fridge day before required.
We serve with hot crusty bread with a side of caperberries or cornichons (baby dill pickles) typically French but my Polish background would serve with Black/rye bread & sour cream. ENJOY
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