CHICKEN LIVER PATE RECIPES GORDON RAMSAY RECIPES

Steps:

• Trim the chicken livers of any stringy sinews, then rinse them and gently pat dry with kitchen paper.
• Melt 30g (1oz) of the butter in a large frying pan over a medium heat. Add the garlic and shallots and cook, stirring, for about 5 minutes, or until softened. Add the livers and thyme, and cook, stirring frequently, for about 3-4 minutes, or until the livers are coloured on the outside but pink in the centre. Pour in the brandy, cook for an extra 10 seconds, then add the remaining butter and nutmeg to the pan.
• Set aside for a few minutes for the butter to soften, then puree the mixture in batches in a blender until smooth. Season to taste with salt and freshly ground black pepper.
• Spoon the pâté into a 750ml (24fl oz) capacity terrine dish and chill. Melt the extra butter and pour a little over the pâté. Cover with plastic wrap and refrigerate for at least 3 hours before eating. Serve with crusty bread or hot toast.