200grmsButterMelted for the ramekin /frying/ blitzing
Rinse the chicken livers and remove any white sinew or greenish bits.
In a large pan on a high heat, add 50g of butter – make sure you don’t burn it (or you can add little oil with it to prevent burning)
Add the onion and fry (just until translucent) – then remove from the pan and put aside. Now add the liver (using the same pan) and sauté for 15 mins. Add the salt and pepper and cook for a further 15 mins.
The liver should be cooked by now, nice and brown. Take it out of the pan and let it cool down (but not cold)
Put the onion together with the liver in a food processor, give it a quick blitz, then add the brandy and 50g of melted butter and pour in. Blitz until all smooth.
Have the ramekins ready, and with a spoon scoop the smooth mixture into the ramekin – make sure you leave a gap at the top for the butter.
For the melted butter
Melt 100g of butter, discard the white foam and pour over the pate to seal it and put in the fridge.
You can store the pate for up to 3 weeks, providing you don’t start it.