Home chicken liver pate, quicker, cheaper, and definitely tastier than shop-bought! Get in touch katiehomecook@gmail.com or through my website with any other videos you would like me to make... [ Ссылка ]

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Makes 12-15
Ingredients
For the Pate
1 tbsp. olive oil
1 shallot
Thyme
1 garlic clove, finely chopped
Nutmeg
1 orange (zest)
Salt and ground black pepper
200g chicken livers
25ml Calvados
50 ml double cream
60g butter, cubed
​
For the Canape
6 slices of brioche
1 Pomegranate
Young Thyme leaves

For the Pate
1. Gently heat the oil in a frying pan.
2. Add the shallot and thyme and soften.
3. Add the garlic, nutmeg and zest, season well.
4. Add the livers until just cooked, but still pink in the middle.
5. Add to the food processor and blend until smooth.
6. Add the brandy to the pan, then the cream and cook for 2 mins.
7. Add this mix to the processor and blend until smooth, add the cubed butter.
8. Pass through a sieve, chill in the fridge

For the canape
1. Cut out 24 brioche circles.
2. Toast in the oven for 3 mins approx.
3. Pipe or spoon on the pate.
4. Sprinkle over pomegranate seeds and micro leaves.

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