9oz/250g unsalted butter, slightly softened 1/2 Spanish onion, peeled and grated, or very finely chopped 2 fat cloves garlic, crushed 1lb/450g chicken livers, picked over, washed and dried 4 Tbs. brandy (or to taste) 2oz/50g butter for sealing bay leaves and green peppercorns for decoration
Instructions
1) Melt 1oz butter in a pan and gently fry onion and garlic over gentle heat until soft. Transfer to the processor.
2) Turn up the heat and add chicken livers in batches. Fry very quickly to brown and don't crowd the pan. Add cooked livers to onion mix.
3) Add brandy to pan, bring to the boil and scrape up any sediment. Transfer livers and 8oz butter to processor and season well. Whizz smooth.
4) Transfer pate to an earthenware-or any attractive serving pot, and smooth over the top, Leave to set covered in the fridge.
5) When cold, melt remaining butter and pour over the top to seal. Then decorate the top with a couple of bay leaves and a few green peppercorns. Serve with crusty French bread.
