Simple Chicken Liver Pate

25g (1oz) butter
450g (1lb) chicken livers
2-3 tsp Schwartz Tarragon
100g (4oz) button mushrooms
1 tbs brandy or dry sherry
2 tbs creme fraiche or double cream
lettuce, lemon wedges and bread to serve
button mushrooms to garnish
sea salt and black pepper

STEP 1

Melt the butter in a large frying pan and fry the chicken livers for 10 minutes, tossing well. Add the tarragon, mushrooms and brandy or sherry and cook for a further 2 minutes.



STEP 2

Transfer the mixture to a food processor and add the creme fraiche. Whiz for a few seconds. Season to taste.



STEP 3

Spoon into a dish or small ramekins and chill until ready to serve. Run a warm knife around the inside of the dish and turn the paté out onto a large lettuce leaf. Garnish with lemon, mushrooms and serve with bread.