Brandied Chicken Liver Pâté - cooking recipe

Ingredients

7 tbsp butter
10 oz chicken livers, trimmed
4 oz button mushrooms, sliced
2 None green onions, finely chopped
1 clove garlic, crushed
1/3 cup brandy
4 oz cream cheese, at room temperature
2 tsp chopped fresh chervil, plus extra leaves, for garnish
None None crackers or crusty bread, to serve

Preparation

Melt 2 tbsp butter in a frying pan on medium. Cook chicken livers, in 2 batches, for 3-4 mins until just browned. Remove from pan and set aside.
Melt 2 tbsp of butter in same pan on high. Saute mushrooms, green onions and garlic for 3-4 mins. Add brandy and bring to a boil. Reduce heat and simmer, uncovered, for 8-10 mins, until mixture reduces by half.
Combine livers, mushroom mixture and cream cheese in a food processor. Process until smooth. Transfer to a bowl. Fold in chervil.
Spoon mixture into a dish and smooth top. Melt remaining 3 tbsp of butter and pour over top. Sprinkle over the chervil leaves. Chill until ready to serve. Serve with crackers or crusty bread.