• 500g organic chicken livers, patted dry
• 3 Tbsp organic creme fraiche or fresh cream *
• 40g organic unsalted butter, cut into pieces *
• 1 onion chopped finely
• 1 garlic clove
• 2 Tbsp green peppercorns, drained
• 1 tsp fresh thyme leaves chopped
• 1 Tbsp fresh rosemary finely chopped
• 1/2 tsp celtic sea salt or himalayan salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup Cognac or brandy
• extra butter *

Directions:

1. In a pan melt 1 Tbsp of the butter over medium heat.
2. Add the onion to the melted butter and saute until soft.
3. Add the garlic and gently cook through until fragrant, about 1 minute.
4. Add the chicken livers, 1 tablespoon of the peppercorns, thyme, rosemary, salt, and pepper.  Cook through until the livers are browned on the outside and still slightly pink in the middle, stirring regularly, about 5 minutes.
5. Add the brandy or cognac and cook until most of the liquid has evaporated and the livers are cooked through.
   Take off the heat and allow the mix to start to cool.
6. Add the mixture to a blender or food processor with the creme fraiche or cream if using or duck fat and blend on a medium speed for about 2 minutes or until a smooth consistency.
7. Then add in the remaining 1 tablespoon of peppercorns and gently fold through the mix.  Taste and adjust the seasoning, to your liking.
8. Place the pate into individual ramekins, small holds or containers.   Cover with extra melted butter (if using).
9. Cool and cover to place in the fridge until firm, approximately 5 hours.
10. Serve with my simple, crunchy seed crackers.

Thermomix method

1. Place garlic and onion into the TM bowl and chop for 5 seconds on speed 6.
2. Add butter and sauté for 2 minutes at 100 degrees on speed 1.
3. Add the remaining ingredients and chop for 5-10 seconds on speed 7.
4. Cook for 4-5 minutes at 100 degrees on speed 4.
5. Place in a dish and cover the extra melted butter.

Notes

• for dairy free use duck fat in place of butter and replace cream with coconut cream or leave the cream out of the recipe.