Guest Post: Nina Timm with Chicken Liver Pate

As I have mentioned, while I'm away on holiday, some of my lovely blog and twitter friends have offered to guest post for me! Blown away by this amazing offer, I've given them pretty much free reign to write what they like, and just LOOK at what they've come up with!

Here's Nina Timm from My Easy Cooking with something amazing, just for you. Take it away!

Another one of my most popular recipes on the internet is this dead easy Chicken Liver Pate. You can make this in bulk and freeze or make a fresh batch every time you need one. This recipe always works well as a pasta sauce (I kid you not). For the pasta sauce you just do not blend the livers, keep them whole and stir into hot pasta. Add a few dry chilli flakes and you have them, this is just the dish to keep winter at bay!!

Chicken Livers....you either love them or you don't. Some people, like me, would sneak into the kitchen at night and eat the Chicken Liver Pate in spoonfuls from the fridge and others are appalled by the idea of eating offal. I suggest you give this recipe a try and then make up your mind. The pate is smooth, velvety and so delicious! I paired my pate with fried sage and cherries and got quite a reaction from my guests, but you can try it with crackers, rustic bread, whatever you feel like!

Ingredients

500gr chicken livers - fresh or frozen (if using frozen, then thaw it first)
1 medium onion chopped
2 cloves garlic - chopped
fresh thyme or oregano
125ml cream
1 Tbs brandy
juice of 1/2 lemon
salt and black pepper
olive oil
2 Tbsp clarified butter

Method:

1. Fry the onion and garlic in some olive oil in a pan until the onion is soft and translucent. 
2. Add the chicken livers and herbs and cook until the liver is still pinkish, but not raw anymore.
3. Add the contents of the pan to a blender and blend until it has a smooth and silky consistency.
4. While the machine is running add the cream, brandy and lemon juice. 
5. Taste and add salt and black pepper to taste. 
6. Spoon the liver pate into two small dishes and top with the melted butter. Wait until the pate has cooled down, cover and refrigerate until needed!