A perfect picnic accompaniment best served with apricot and pear chutney
6 people120 minutes10 minutes
Ingredients
3 - Bay Leaves
80mlBrandy 350ml
1lbChicken Livers
30gSuperValu Butter
130gSuperValu Butter
softened
20mlSuperValu Cream
2clovesSuperValu Garlic
1dstspnSuperValu Oil
1 - SuperValu Onion
finely chopped
2 - SuperValu Rashers
finely diced
0 - SuperValu Whole Black Peppercorns
to season
Method
Heat 30g butter in a frying pan with a drizzle of oil then add the bacon, onion and garlic and cook gently until softened but not caramlised.
Add the Chicken livers to the pan with the bay leaves.
Increase the heat and cook for about 3-4 minutes until the liver is nicely browned all over but still pink and soft in the centre. Add the brandy to the livers and flambée.
Pour in the cream and simmer for a further 3 minutes then remove the bay leaves.
Pour the mixture to a food processor and blitz until a smooth puree consistency is achieved.
Gradually add in the softened butter and season to taste.
Spoon the mixture into sterilised jars, then cover with a layer of clarified butter - store in the fridge until required.