400g Organic Chicken Livers
100g butter (plus approx 30g to add at the end) at room temperature
A little milk
1 Onion finely chopped
2 cloves of garlic, finely chopped
Salt & Pepper to taste
Trim the chicken livers of any sinewy bits and then place in enough milk to cover them, add the garlic and some black pepper – allow to soak for at least 30 minutes. (My mother and grandmother always told me that soaking in milk would remove any bitterness).
Take a knob from your butter and melt in a pan. When sizzling (but be careful not to allow the butter to overheat and burn). Gently soften the onion in the hot butter and when soft, throw in the drained livers to sizzle quickly on both sides. You want to cook the livers sufficiently without over cooking – the idea is for the centres of the livers to remain pink (but not raw!).
Place the onion, garlic and liver mixture into a blender with the remaining butter from the 100g and blitz to a smooth paste
Spoon into a terracotta dish and place in the fridge
Melt the 30g piece of butter, remove pate from fridge and pour melted butter over the top of the pate
Serve with fresh crusty bread and cornichons