This is the pate often requested, especially at Christmas time.
Serves 8/10
Line a 2kg loaf tin with cling film
225g chicken livers
225g butter, room temperature
1 tablespoon brandy
black pepper
50g pistachio nuts, toasted
Trim the chicken livers of all membrane. Heat a large pan and add 50g of the butter and gently sauté the livers until fully cooked, with no traces of pink. Place the liver in the food processor. Add the brandy to the pan and flame. then add all the remaining sediment tto the processor and pulse for a few seconds. Add the black pepper and remaining butter, continue to process until the mixture is smooth. Taste for seasoning: if using salted butter, it may not need seasoning. Pour the mixture into the lined tin and sprinkle the top with pistachio nuts. Cover with cling wrap and leave overnight in the fridge to set.
