Step 1

When making chicken liver pate, it is crucial to buy very fresh livers. Choose livers that have moist and shiny flesh without any dry patches. Remove from the packaging, place on a plate, cover with foil and keep in the coldest part of the fridge. Use within 2 days. To clean the livers, use a small sharp knife to remove and discard any white sinew. Some livers have greenish patches which must be trimmed or they can give the pate a bitter flavour. Place the trimmed livers in a colander, rinse gently under cold water and then drain. Pat dry with paper towel.

Step 2

Heat 20g (1 tablespoon) of the butter in a medium heavy-based frying pan over medium heat until it melts and foams. Add half the livers and cook for 30 seconds each side to seal. Cook, uncovered, turning occasionally, for a further 4 minutes for medium-sized livers, or 5 minutes for large livers, or until lightly browned on the outside and slightly pink on the inside. (The moisture from the livers may spatter during cooking, so take care.) Transfer the livers to a plate. Repeat with remaining livers.

Step 3

Add the eschalot to the frying pan and cook over medium-low heat, stirring occasionally with a wooden spoon, for 2 minutes or until soft. Return the livers to the pan and add the brandy. Simmer for 1 minute to remove some of the alcohol, mellow the brandy and help give a full bodied flavour to the mixture.

Step 4

Place the liver mixture into the bowl of a food processor and process, occasionally scraping down the side of the bowl with a spatula, for 30 seconds or until smooth. Transfer a third of the liver mixture to a coarse sieve over a medium bowl, and use a metal spoon to rub and push the mixture through the sieve. Use a spatula to occasionally scrape the mixture from the underside of the sieve into the bowl. Repeat with the remaining liver mixture in 2 batches, scraping all the mixture from the blade and food processor bowl. Sieving the mixture will remove any small lumps and remaining threads of sinew.

Step 5

Return the liver mixture to the food processor bowl. Cut the remaining butter into pieces and add to the liver mixture. Process, scraping down the side of the bowl once, for 40 seconds or until butter is incorporated and the mixture is smooth. Taste and season with salt and pepper.

Step 6

Spoon the pate mixture evenly into two 310ml (1 1/4-cup) ceramic or glass ramekins or small dishes, and use the back of a teaspoon to smooth the surface. Set aside. Place the unsalted butter in a small saucepan and place over medium heat until it just melts. Pour the butter evenly over the surface of the pate. The butter will solidify and prevent the pate from discolouring (due to oxidation) and will lengthen keeping time. Once the butter sets, cover the pate with plastic wrap and place in the fridge overnight to set and develop the flavours. The pate can be stored for up to 5 days in the fridge. Serve with toasted thinly sliced baguette (French stick), mini toasts, crackers, or with slices of nashi fruit or pears.