Chicken Live Pate with brandy

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    • Chicken Live Pate with brandy

      Low Carb Chicken Live Pate with brandy


      225g chicken livers
      175g unsalted butter (room temp)
      50gms extra butter for top
      2T brandy
      2t mustard powder
      1/4t powdered mace
      1t fresh chopped thyme (or 1/4 tsp dried)
      2 cloves garlic (crushed)
      Salt & black pepper


      Melt 25g butter in a heavy pan and saute the chicken livers over medium for about 5 mins, stirring all the time.
      Use a slotted spoon to remove from pan & transfer to blender.
      Melt rest of butter, add to blender.
      Deglaze pan with brandy, add to blender.
      Add the mustard, mace, thyme, garlic, salt and pepper and blend until smooth (don't worry if looks runny, will set in fridge).
      Pour mix into one large or a series of small containers.
      Pour 50g melted butter over top, leave to cool, cover with foil/ gladwrap & put it in fridge for 1-2 days to set.