Do you know a secret about French cuisine? Butter, and more butter!!
- 500 g chicken liver
- a glass of milk
- 50 g shallots or any other onion
- 2 cloves of garlic
- sprig of thyme
- 1 bay leaf
- 20g whiskey, cognac, port or brandy
- 100g butter
- pepper mix – pink, black, white, Jamaican, as well as coriander
- Wash and trim livers. Cut into 2-3, so pieces are the roughly same size. This way they will be cooked evenly. Then soak livers in milk for a minimum of 30 min.
- Heat up some clarified butter in a pan, then sauté chopped shallots, and garlic for a few minutes. Add bay leaf, thyme and livers. Flambe carefully.
- Sauté livers for a few minutes on medium heat until they are still pink. Add more butter, salt and pepper.
- Blend all in a blender, adding more butter if desired. Pass through a fine sieve for an extra silky finish. Then portion into clean jars. Cover with some clarified butter. Enjoy!
- Use the freshest lives you can find in a market.
- When covering with clarified butter, place a bay leaf, string of thyme, spices etc.
- Watch out not to overcook livers. Remember, when blending, livers will continue cooking.
- Store pate in a fridge and use it within 3 days. I sometimes freeze it, when making too much.