This is very quick (and also cheap) to make.
- 1 tbsp olive oil
- 1 small shallot (finely chopped)
- 1 clove garlic (crushed)
- 3 sprigs of thyme (leaves only)
- 250g chicken livers (veins removed, and roughly chopped)
- 1 tbsp brandy
- 45g butter
- Black pepper
Heat the oil in a heavy bottomed pan. Stir in the shallot and cook gently for 5 minutes. Stir in the garlic and the thyme and cook for a further 2 minutes.
Turn up the heat, add the chicken liver, and stir-fry until cooked through (about 2.5 minutes).
Take off the heat and leave to cool for 10 minutes.
Tip the mixture into a food processor, together with the brandy, 20g of the butter and black pepper. Process until smooth.
Transfer the paté to a shallow dish, and smooth the surface.
Melt the remaining butter and pour over the paté. Allow to cool, before storing in the fridge.
I served mine with soda bread.