My husband I like to eat pate around Christmas time as an evening snack. I think its perfect comfort food :-)
Wash the chicken livers and trim them, making sure any fat is removed. If you haven't cooked with chicken livers before, beware they are a bit slimy to touch but it really doesn't take long to prep them so power through!
Heat 50g (2oz) of the butter in a frying pan. Add the chicken livers and cook for 7 minutes until tender. Remove the livers from the pan and put aside to cool.
Melt a further 50g (2oz) of the butter in the same pan and add the shallots and garlic. Cook until soft. Add the brandy and cook for 2 minutes.
Now pour everything from the pan into a food processor, including the chicken livers, which should have now cooled. Add the cream, herbs, salt and pepper and blend until smooth.
Place the pate in greased ramekins or a large dish, cover with clingfilm and leave to set in the fridge for a minimum of 6 hours.
Serve and enjoy. Pate should keep fresh for 3 days if kept in the fridge.
I served this with spicy chutney and crusty bread at an informal dinner party but it also tastes delicious on crackers with a little chopped spring onion.
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