Chicken Liver And Brandy Pate

• 10 Or so chicken livers
• 1 clove Garlic
• 3 Rashers of smoked streaky bacon
• 50 grams Salted butter
• 3 pinch Fresh sage leaves
• 3 Thyme sprigs
• 1 tbsp Good brandy
• 1 pinch Salt and black pepper
• 1 pinch Dried mixed herbs for garnish
• 1/2 small white onion or 2-3 shallots

1. Melt half the butter in a saucepan.
2. Add the onion and garlic and cook till the onion is softened but not browned
3. Chop 1 piece of the bacon, add to the pan with the chicken livers, sage, thyme, salt and pepper and cook for a few minutes till the livers are browned.
4. Add the brandy and cook till the livers are cooked through.
5. Whole process should take about 10 - 12 minutes.
6. Transfer the pan contents to a food processor and blend till fluffy.
7. Set aside and allow to cool.
8. In the same pan, add the rest of the butter and fry the remaining bacon in it but not till it's crispy!
9. Bacon should be cooked but still pliable.
10. Transfer the p?t?
11. mix to a dish.
12. Layer the bacon on top covering the p?t?
13. and pour the remaining butter from the pan around the edges to create a seal over the p?t?.
14. Sprinkle the dried herbs over the top
15. Allow to set in the fridge for at least 2 hours before eating.
16. The purpose of the bacon and butter seal is that it keeps your p?t?
17. fresh for longer, I usually discard it when eating the p?t?.

chicken livers, clove garlic, rashers, butter, sage, thyme, brandy, salt, mixed herbs, white onion

Taken from cookpad.com/us/recipes/351338-chicken-liver-and-brandy-pate (may not work)