1 cored and peeled apple
450g Chicken livers
2 tablespoons double cream
1 teaspoon lemon juice
1 1/2 teaspoons salt
1/4 teaspoon pepper
Measure 110g of the butter, and set aside to soften.
Roughly chop the onion and apple.
Heat 30g of the butter in a frying pan. Add the onion and apple, and cook until lightly browned. Remove from the heat.
Wash the chicken livers and cut them in half.
In a frying pan, melt 50g of butter over high heat. Add the chicken livers and cook quickly over high heat, stirring, until browned and just done.
Reduce heat and pour in the brandy. Carefully set alight, and let flame die out.
Place the chicken liver mixture in the food processor with the onion and apple. Add cream and process until very smooth.
Place the mixture into a bowl and refrigerate until cool.
Place reserved 110g of butter in processor. Add about 1/3 of liver mixture, blend for about 5 seconds. Repeat until all of the liver mixture is added. Add lemon juice, salt and pepper and blend well.
Spoon the pate into ramekins. Cover with the remaining butter, melted. Cover and keep in the fridge until serving.
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