A luxurious, silky, smooth pâté for any occasion.
Put half the butter in an ovenproof saucepan and heat until melted and separated.
Strain the yellow clarified butter into a separate bowl and set aside to cool. Discard the remaining milky-coloured butter.
Heat a little olive oil in a frying pan and slowly fry the shallots and garlic for 5-10 minutes, until soft and tender, then remove and set aside.
Cook the livers in the same pan for a couple of minutes each side with the sage or thyme, until lightly coloured but still a little pink in the middle.
If you overcook them they will lose their smooth texture and become grainy.
Add the brandy and fry until the alcohol cooks off or let it catch the flame, but mind your hair!
Take the livers off the heat and tip them into a food processor together with the cooked onion and garlic.
Blitz until you have a smooth purée. Add the rest of the softened butter and continue to blitz, then season well with salt and pepper.
Transfer the mixture to a serving dish, add a sage or thyme leaf on top for decor then pour over the clarified butter and chill until firm.
Serve with melba toast or or your favourite country bread, pickles and chutneys.
Melt butter slowly in pan until it froths, pour through sieve lined with muslin or kitchen paper.
Discard the remaining milky butter and pour the clear liquid over the pâté to seal it.
As long as you seal the pâté with the clarified butter it will last for one to two weeks in the refrigerator. However, it seems to only last a matter of days in our house.
Recipe by Gillianskitchen.com