Easy cooking for effortless entertaining Part 1 - Chicken Liver Pate

Chicken Livers....you either love it or you don't. Some people, like me, would sneak into the kitchen at night and eat the Chicken Liver Pate in spoonfuls from the fridge and others are appalled by the idea of eating offal. I suggest you give this recipe a try and then make up your mind. The pate is smooth, velvety and so delicious! I paired my pate with fried sage and cherries and got quite a reaction from my guests, but you can try it with crackers, rustic bread...just whatever you feel like!

Ingredients

500gr chicken livers - fresh or frozen (if using frozen, then thaw it first)
1 medium onion chopped
2 cloves garlic - chopped
fresh thyme of oregano
125ml cream
1 Tbs brandy
juice of 1/2 lemon
salt and black pepper
olive oil
2 Tbsp clarified butter

Fry the onion and garlic in some olive oil in a pan until the onion is soft and translucent. Add the chicken livers and herbs and cook until the liver is still pinkish, but not raw anymore. Add the contents of the pan to a blender and blend until it has a smooth and silky consistency. While the machine is running add the cream, brandy and lemon juice. Taste and add salt and black pepper to taste.
Spoon the liver pate into two small dishes and top with the melted butter. Wait until the pate has cooled down, cover and refrigerate until needed!