Pâté is one of those dishes that seem to mostly get a look-in during the festive season. A bit of a shame really, because it’s quite easy to make and a great addition to any dinner table, no matter what season. On the plus side (and very fitting for the festive season), since it can be made up to two days ahead, it takes a lot of stress out of all the last minute preparations.
Take 1 tbsp of the 175g butter and heat in a frying pan over a medium heat. Once the butter is melted and foaming, add the chicken livers and fry until just very lightly browned.
Now add the thyme leaves, minced garlic and brandy. Stir and bring to a simmer, cook for 2 minutes.
Now put it all into your food processor and add the remains of the 175g of butter.
Process until you have a smooth paste then transfer the paste into four small flan dishes or jars.
Melt the 180g of butter in a saucepan until light gold.
Pour the melted butter over each pâté and add some thyme sprigs.
Chill for four hours before serving.
Serve with toasted sourdough or brioche and cornichons.