Chicken Liver Pate

Last week, we had dinner at Cantinetta, Rockwell. And in most Italian restaurants, they would serve freshly baked bread with an assortment of spreads. My boys especially like the liver pate.They'd down so much that they would be too full to eat the main course!



I usually double this recipe when i make it as it keeps in the refrigerator, covered in plastic wrap.

Start with fresh chicken liver, about 250 grams . Clean by removing any veins and white stuff, if any, then give it a good rinse. Chop 1 big clove of garlic an 1 small onion.



Melt 4 ounces of butter in a pan. with medium heat, fry the onions first for a minute then add the garlic, one minute. Don't brown the garlic.



Add now the liver and cook for 5-10 minutes. Add salt and fresly ground black pepper, to taste.


Ok, now here's the fun part. Get some brandy. It doesn't even have to be the fancy one. I had some Fundador and it worked fine. We're gonna "flambe" it!



In a metal measuring spoon or an ordinary metal spoon. Measure 1 tablespoon of brandy.


With your other hand, move the pan a little to expose the flame of your stove. Touch your spoon near the fire to ignite the brandy.

Now spoon this over your liver mixture. Kinda had a hard time catching the shot because the flame only lasts a few seconds.



Let it flame until it dies.

Haha, easy, huh? And fun! Guess what? You get to do it again..






Now cool and blend. I have a mini chopper that I ordered from Amazon. But a blender would do the job too. Blend until smooth.









Transfer to a ramekin or any similar container. Cover with plastic wrap (touching the pate) and refrigerate until ready to serve. With my experience, this will keep in the refrigerator for a week.



Serve with toasted sliced baguettes or french bread. Although some Skyflakes is just as good.
* if you want a creamier pate, use 6 oz of butter instead of 4.


Chicken Liver Pate

Ingredients

125g (4 oz) butter
1 small onion, chopped
1 clove garlic, chopped
250g chicken liver
2 tbsp brandy
salt
pepper

Fry onions in butter for a minute then add garlic. Cook another minute.
Before garlic browns, add the liver lower heat and cook 5-10 minutes more. Add a dash of salt and freshly ground pepper.
Now in a metal measuring spoon, measure 1 tablespoon of brandy. "Ignite" the brandy by placing the spoon near the stove flame. Spoon flamed brandy over the liver. This technique is called flambe. Let the flame die and repeat process.
Cool the liver a little then blend in a mini chopper or blender until smooth.
Transfer to remekin containers.
Serve with bread or crackers.
May be refrigerated, covered with plastic wrap for up to 1 week.