STEP 2.In a frying pan add butter on medium flame and add finely chopped shallot. Stir for a minute and then add chopped garlic.
STEP 3.Add the onions and fry until it becomes translucent. Now add the liver and thyme. Cook for some time until lightly cooked on the outside but still pink in the middle.
STEP 4.Add the brandy and cook till the brandy evaporates off the alcohol and reduces. It will become almost syrup-like after a minute or so. Then remove it from heat.
STEP 5.Scrape the items from the pan into a food processor and add butter. Blend the mixture into a smooth paste. If you want an extra-smooth paste, pass it through a fine mesh sieve.
STEP 6.Transfer the pate to small ramekins/bowls and flatten the top. If you don’t want to top it with butter, put cling wrap/ film over the top of the pate, pressing it on the surface, ideally then covering it with a lid. Refrigerate and use within a day or two and freeze until needed.
calories per serving
23 g Fat17 g Protein17 g Carbs12 g FiberOther
Vitamins & Minerals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment