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Chicken liver parfaits 400 g chicken livers 3-4 cloves garlic, mashed 1 onion, finely chopped 150 + 80 g butter 3-4 tbsp 30% cream 3-4 sprigs fresh thyme salt and pepper to taste Clean liver and pat dry. Fry onion and garlic in butter. Add liver, thyme, salt, pepper.Fry . Remove from heat and blend mix until smooth.Add the remaining butter and cream. Pass mix through a sieve Spread pate in 4-6 bowls. Refrigerate. Pate Serve at room temperature.
Classic Chicken Liver Pâté: The other night after work, I had to decide between 2 snacks: my usual squares of dark chocolate, or this chicken liver pâté. It’s a testament to how ridiculously tasty and satisfying this pâté is that I chose the latter…