PREAMBLE

When people think of pate they often think of Ardennes or Foie Gras, which are time consuming to prepare or expensive to purchase. I too was under this delusion. However, as a student, I spent a year in a bed and breakfast run by a lady who used to cook in one of Edinburgh’s main hotels. She showed me a simple recipe, similar to this one, which dispelled my prejudice.

INGREDIENTS

 8oz of chicken livers

 Two finely chopped shallots

 Two cloves of garlic, crushed

 1 teaspoon of black pepper

 4oz of butter

 1 wine glass of good quality brandy, eg Remy Martin VSOP

PREPARATION

Remove the sinews from the chicken livers. This is easily done by holding the sinew of each liver between thumb and forefinger, and pulling along the sinew with the thumb and forefinger of the other hand (REMEMBER TO WASH YOUR HANDS BEFORE AND AFTER, DO NOT WEAR JEWELLERY!). This separates the liver from the sinew.

COOKING

 Melt two ounces of the butter in a pan over a moderate heat.

 Add the garlic, shallots and black pepper. Stir regularly until the shallots are soft.

 Add the chicken livers. Stir constantly until the livers turn pale pink.

 Add the remainder of the butter, stir and ensure it is melted.

 Add the brandy and stir in thoroughly.

 Take the pan off the heat and put the mixture through a blender.

Pour the mixture into a ramekin. Put into the fridge and allow to set. This should take approximately two to three hours.

TIPS

Serve with hot toast and butter; with a side garnish of tomatoes, finely sliced cucumber and finely sliced onion.

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