Chicken Liver Pate with Green Peppercorns

Ingredients

Method

Remove and discard any sinew from the livers and pat dry with paper towel. Melt half the butter in a frypan and saute half the livers until browned and slightly pink in the centre
Remove from the frypan and repeat with remaining butter and livers
Add the shallots and nutmeg to the frypan and saute until softened. Return the livers and any juices to the frypan. Add the brandy and carefully tilt the frypan to ignite the brandy
Cook for 1 minute, stirring occasionally. Cool for 5 minutes
Transfer the cooked livers and shallots to a food processor and process until smooth. Add peppercorns and PHILLY and continue processing until pate is smooth. Season to taste
Spoon pate into serving dishes and smooth the surface with the back of a spoon. Cover pate with peppercorns and pour a layer of ghee over the surface to just cover the peppercorns. Refrigerate until required

Tips & Hints

Pate can be kept for 5 days in the refrigerator and is best enjoyed with mini toasts or crackers. Pate makes a delicious hostess gift!