Recipe shared by Margaret, a customer of Gleeson Butchers Navan
Ingredients
30g Raisins
1 onion finely chopped
1large garlic clove crushed
225g butter
450g chicken livers
2tsp fresh herbs, parsley, thyme rosemary
150 ml brandy
Salt and black pepper
To Cook
Line a 2lb loaf tin with cling film.
Put the raisins and 120 ml brandy in a small pot and simmer for 5 minutes, allow to cool then drain the raisins and put them on the bottom of the loaf tin.
Cook the onion & garlic in 25g of butter in a pan over a low heat for 3/4 mins.
Trim the livers, add to the pan with the herbs and cook for 3 mins or until the livers have just browned on outside. Allow to cool.
Dice the remaining butter. Put the liver mixture in a food processor and process gradually adding the cubes of butter until a smooth purée is formed.
Add the remaining 30ml brandy and season.
Add the liver mixture to the loaf tin and cover with the cling film.
Chill in fridge until required.
This is a slightly coarse pate but if smooth is required just sieve the liver mixture before putting it in the loaf tin.
