mary berry brandied chicken liver pate

mary berry brandied chicken liver pate

mary berry brandied chicken liver pate

Basic ingredients for mary berry brandied chicken liver pate

  • 500g Chicken livers
  • 80ml brandy
  • 90g Unsalted Butter
  • 1 Onion, finely minced
  • 1 Garlic clove finely chopped
  • 1 Tsp Fresh chopped thyme
  • 60ml Cream

How to make mary berry brandied chicken liver pate

  • Cut the sinew, fat, and discolored livers. Place each liver in a bowl, and then mix the brandy with it. Let the livers marinate for at least 2-5 hours. Chop the onion and garlic.
  • Divide the batter into two equal portions of 45g. Measure the cream. Heat the pan on medium-low heat. Stir in the garlic and onions. These should be simmered for five minutes, until tender and translucent.
  • Drain the livers, and then simmer in the pan for another 5 minutes. After this, Add the brandy to the pan, and simmer for another 2 minutes.
  • Once the pan is cool, transfer the livers to a bowl or saucepan and let them cool.
  • Now add the butter to the mixture and blend it again. Cover the pot with cling wrap and let it set in the refrigerator for at least two hours.

see more recipes

Top recipes

AlSO READ  mary berry chicken schnitzel

Leave a Reply

Your email address will not be published.