This classic French dish is perfect served on toasted breads/brioches and can be made a couple of days in advance of when you want to serve it. There's a step for the garlic buttery accompaniment to the paté, if you simply prefer the paté by itself feel free to miss out this step.
Paté Serves 4-6
- 450g of Springfield Organic or Free Range Chicken Livers
- 300g of Butter
- 3 Cloves of Garlic
- 2 Sprigs of Thyme
- 4 Sage leaves - Chiffonade (Thin Ribbons)
- 3 Tablespoons of Madeira or Cognac
One of the best rules to remember for cooking meat in particular, is that colour means flavour. There's exceptions such as poaching a chicken breast to infuse the flavours, but with a steak, or chicken livers etc, you want a nice high heat to brown the meat effectively.