150g/5oz of butter
1 onion - chopped
2 cloves of garlic - chopped
450g/16oz of chicken livers
15ml/1 tablespoon of fresh parsley - finely chopped
2 bay leaves
15ml/1 tablespoon of brandy
15ml/1 tablespoon of sherry
55ml/3 tablespoons of cream
anglesey salt
black pepper

METHOD

Melt 50g of the butter in a frying pan. Add the onion and garlic and cook until soft. Add the chicken livers and fry gently before adding the parsley, bay leaves, brandy and sherry. Flambé quickly, but take care! Add the cream and stir well. Leave to cool. Place the mixture in a liquidizer and blend for 2-3 minutes. Melt the remainder of the butter, and add ¾ to the mixture in the liquidizer. Blend further. Pour the mixture into a suitable dish. Pour the remaining butter over the top - this will help the paté to set and keep it fresh. Place in the fridge overnight until set. Serve with warm toast or fresh bread.

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