A couple of weeks ago we were back at out parents house for a catch up after they had been away and they were preparing for a dinner party with friends. As is the Evans family way we pitched in and gave them a hand with the preparations before we headed back. This reminded me of the good old days when we used to always cook dinner together, it was so nice to be all cooking together again! As for what we made it was a bit of a mix – I helped Dad with the Chicken Liver Pate (who knew it was so easy), whilst Lau prepared the veg for the lamb course, baked bread and helped Mum with the crumbles – you can check out the finished products below. Don’t they look professional?
The recipe I wanted to share with you today though was the one for the pate as it was truly delicious and it’s something I always choose when out at a restaurant but had never considered making myself until that weekend. It really was easy to do – if you don’t mind touching squishy chicken livers or using an obscene amount of butter!
- First off you’ll need:
- 225g chicken livers
- 225g butter (at room temp)
- 2 tbsp brandy
- 2tsps dry mustard powder
- 1/4 tsp powdered mace
- 1 tsp chopped thyme
- 2 cloves garlic
- salt and pepper
and the recipe you should follow is…
- Melt 25g butter in a thick frying pan and fry the chicken livers over a medium heat for about 5 minutes (until cooked)
- Transfer to a blender, leaving the juices in the pan
- Add the brandy to the pan and pour all the juices into the blender
- Melt 150g of butter and add to blender along with the mustard, mace, thyme and garlic
- Add seasoning and blend until a smooth puree
- Pour everything into an earthenware dish about 425ml in capacity
- Melt the remaining butter (about 50g) and pour on top of the pate mixture
- Leave to get cold before covering with foil and popping in the fridge for at least 24 hours
See I told you it was easy! I’m so glad I’ve now tried it. I will most definitely be trying this again as it was honestly so delicious. Rumour has it that the dinner party guests were so full of this that the pudding had to be kept for another day – win!
– Fi x