Easy chicken liver pâté

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

3 T olive oil
2 shallots, minced
4 cloves garlic, minced
4 sprigs thyme
250 g free-range chicken livers
¼ cup brandy
½ cup cream
salt, to taste
white pepper to taste
50 g clarified butter , for topping*
bread or Melba toast, for serving

Cooking Instructions

1. Heat the olive oil in a large pan over a medium heat, then add the shallots, garlic and thyme. Cook for 10 minutes, or until soft.

2. Increase the heat and fry the chicken livers for 5 minutes, then deglaze* the pan with the brandy and cook for a further 5–7 minutes, or until the chicken livers are tender.

3. Reduce the heat, then add the cream and season. Bring to a boil, then pour the mixture into a blender and blend until smooth.

4. Pour into small bowls or ramekins, top with the butter and allow to cool until set, this should take a few hours. Serve with crispy bread or Melba toast.

Find more Christmas recipes here.

Photograph: Myburgh Du Plessis
Food assistants: Bianca Strydom, Jarryd Thesen, Mogau Seshoene