2 cloves garlic
1 medium sized onion, finely diced
50g button mushrooms
2 cartons or 225g chicken livers
3-4 sprigs thyme, finely chopped
3-4 sage leaves, finely chopped
230ml double cream
bay leaves for top or pink peppercorns
In a large frying pan, melt 50g of butter, then add the onion and fry until softened.
Add the garlic, chopped mushrooms and drained livers and cook for 5 minutes.
Mix in the herbs and season to taste. Cook for 5 more minutes.
Remove from the heat, stir in the cream and brandy and leave to cool.
Blend until smooth in a food processor.
Scoop into a bowl or a few smaller ramekins. Put pink peppercorns or bay leaves as decoration on top.
Melt the remaining butter and and pour over the top to cover the paté and the peppercorns.
Leave in the fridge for at least an hour before serving. The longer you leave it the better.
Paté will generally last 3-4 days in your fridge. Once sealed with butter you can also freeze in a plastic container.