Chicken Liver Pate`

Some recipes are associated with childhood memories. This is one of them. I remember it would be the height of sophistication if we were allowed to have liver pate` on crackers along with prawn cocktail & my own set of spoon and fork…oh well! The spoon and fork may be long gone, but the unmistakable taste of a home-made pate` lingers on. We’ve given it a desi twist here by pairing it with roasted garlic khakhras (crispy wafer-thin) savory pancakes and it tasted uber yummy. Whatever your choice of partnership, rest assured with this easy version, you’ve got a winner on your hands and a ready-made choice for those last minute get-togethers at home.

Ingredients:

• ·         50 gm butter,
• ·         100 gm chicken liver,
• ·         2 tbsp brandy,
• ·         2 cloves garlic,
• ·         2 tsp fresh thyme leaves
• ·         2 onions

Method:

Melt the butter in a saucepan. Add the liver & cook on slow flame till it is cooked. You don't want crust on liver which would make the pate` grainy. Cool & put it in a food processor. Now add brandy, garlic & thyme in the same pan to deglaze as that is where all the juices are. Add mixture to liver & blend till smooth. Caramelize 2 onions in 20 gm butter, onions should be soft & rich brown in colour…cool…blend onions in liver mixture & leave to set in fridge for 3 hours. Enjoy with crackers, khakhras, melba toast (if you wanna be really fancy!) or make a bruchetta with olives on top

Mommy’s Tip: Add more garlic if you prefer it or  more brandy if you like it boozy