Really Easy Chicken Liver Pâté
I use GIA's Garlic Purée in my pâté, because I like it to be as smooth as possible. You can, of course, substitute a minced clove of fresh garlic.
2 x 227g cartons of frozen chicken livers, defrosted and drained
2 tbsp double cream
2 tbsp brandy
1 tbsp garlic purée (and see above)
Heat a frying pan and melt the butter. Fry the chicken livers until well browned, the put everything from the pan into the food processor, with all the other ingredients. Whizz to form a smooth purée, then pour and scrape into ramekins or one larger serving dish. Chill the pâté until set, and until needed. Serve with hot toast, warm rolls and, for my preference, a dish of cocktail gherkins (or cornichons, if you must) to provide tang and crunch.