Richard's Offally Good Chicken Liver Pate
- Equal weight of butter and chicken livers
- 1 garlic clove, whole
- 4 peppercorns
- Slosh of brandy or fino sherry
- Melt butter over medium heat
- Reduce heat drop garlic, peppercorns, salt and thyme into butter and poach over low heat for 5 mins
- Turn heat back to medium drop in livers and the brandy.
- Cook for 10 minutes
- Take off heat and blitz with a stick blender or put into a liquidiser
- Pour into serving dish and chill overnight.