1 kg Chicken Liver/Hati Ayam Segar, trimmed well
200 ml Brandy
50 gr Butter/Mentega Dingin, melted
100 gr Onion/Bawang Bombay, chopped
50 gram Leek/Daun Bawang Besar (white part only), cut small
1 Bay Leaves/Daun Salam Import
1 tsp Thyme Dried/20 gram Fresh Thyme
½ tsp Black Pepper/Merica Hitam
½ tsp Nutmeg Powder/Pala Bubuk
100 gr Melted Butter/Mentega Dingin Cair
200 ml Fresh Cream/Cream Tawar Masak
2 tbsp Fresh Lemon Juice/Air Jeruk Lemon atau Nipis
10 gram Salt/Garam
5 gram Chicken Powder/Kaldu Ayam Bubuk
To Cover the pate:
Melted Butter, as enough
Methode:
Soak the chicken liver into brandy overnight to release the smelly flavor of the liver inside the fridge.
And before cooking process strain the liver from the brandy. Set aside.
Reheat the butter and sauté the onion, leek, bay leaves, thyme, black pepper and nutmeg together
Add in the liver and sauté them in the high heat flame, stir well just to browned but not over cooked. Take out the bay leave only.
Blend them into a food processor. Together with melted butter, cream, lemon juice, salt and chicken powder. Process it until very smooth and strain the mixture until leave a very smooth consistency. Taste before finish.
Transfer them into a jar/ceramic and add as enough melted butter to cover the chicken liver pate. Fridge them before used.
The Tips:
Can be eaten with Crusty Bread or as canape’s base….::J
And the unused brandy can be cook for steak sauce. Don’t waste it…!!!
