Zurie's Chicken Liver Paté

Ingredients

• 5 ounces butter
• 4 ounces lean bacon, chopped
• 1 onion, medium, chopped
• 1 lb chicken liver
• 2 teaspoons salt, more if using flaky sea salt (Do NOT under-salt!)
• 1-2 teaspoon thyme, pref. fresh
• 1-2 teaspoon black pepper, coarse
• 2 garlic cloves, chopped
• 2 tablespoons sour cream (generous, please! or, 2 generous tablespoons creme fraiche)
• 2 tablespoons brandy or cognac or whiskey
• 1/2-1 teaspoon ground nutmeg
• 4 teaspoons fresh lemon juice or lime juice

Directions

1. 1

   In a heavy-bottomed pot, melt the butter. Use a gentle heat.

2. 2

   Add the chopped onion and bacon, stir, and fry gently for 10 minutes, stirring now and then, until onions bits are transparent.

3. 3

   Add the chicken livers, stir through, turn heat up a little, and fry about 7 minutes or until livers are just cooked through. Stir a few times.

4. 4

   Add salt, preferably a good seasoned sea salt.

5. 5

   Chuck the whole lot plus all juices and butter into a processor.

6. 6

   Add the thyme, pepper, garlic, sour cream, brandy, nutmeg and lemon juice.

7. 7

   Process slowly at first, and then at high speed to get a smooth paste. Taste for seasoning, and adjust. The flavour will develop as the pate cools and stands.

8. 8

   Scrape paste into one or two suitable small bowls or ramekins. Cool, cover and refrigerate.

9. 9

   Will last at least a week, but always use a clean knife or spoon when spooning out paté. Serve at room temperature: take out what you need and leave out for an hour. The flavour is far better when the paté is not chilled.