Chicken Liver Pate with Calvados

Method

In a bowl marinade the chicken livers in the Calvados for at least two hours in a fridge (overnight is best), then drain and keep the liquid. Melt half of the butter in a frying pan over low to medium heat and cook the onion and garlic till translucent (soft, don’t let it brown). Now add the thyme and a pinch of sea salt. Add the drained chicken livers. Cook over moderate heat until the livers are browned – then add the reserved liquid and simmer for 2-3 minutes. Allow to cool.

Add the contents of the pan to a food processor and blitz. Add the rest of the butter (chopped) and blitz until smooth. Then add the cream and seasoning and blitz until smooth. Now you can taste test to see if you want to add more seasoning. Transfer the pate to a ceramic bowl and refrigerate for a couple of hours. If keeping longer than 2-3 days cover with melted clarified butter to preserve. Serve on water crackers or Melba toast.