Brandy Cream Chicken Livers Recipes

Steps:

• Wash and trim the chicken livers. Pat dry on paper towels.
• In a baggie, combine the flour, Cayenne Pepper and Mustard Powder. Season with Sea Salt and Crushed Black Pepper. Add the chicken livers to the baggie and shake to coat.
• Melt the butter in a frying pan and add the sliced mushrooms. Saute until golden.
• Brush the Ciabatta with Olive Oil, season with a little pepper and pop under a grill to brown.
• Add the finely chopped garlic and floured chicken livers to the pan and saute for a couple of minutes until the outside of the livers are very lightly browned.
• Pour the Brandy into the pan and allow to heat up for a couple of seconds before setting alight. Toss the livers around in the pan until the flames die out and allow the Brandy to reduce a little.
• Add the cream and stir until the livers are done to your taste. If you'd like the sauce thinner, simply add a little more cream.
• Cut the browned Ciabatta in half and put on a heat-proof plate. Turn the chicken livers out on top of the Ciabatta.
• Crumble the cheese on top of the livers and pop under a hot grill until the cheese melts.
• Garnish with a little chopped flat-leaf parsley and serve.

Steps:

• Melt butter in a pan, add onion, garlic and bacon.
• Cook until onion is tender and bacon is cooked.
• Add chicken livers and cook, stirring occasionally, for 5-10 minutes.
• Remove from heat.
• Stir in thyme, pepper, cream, brandy and melted butter.
• Spoon mixture into a food processor or blender and process until smooth.
• Pour into serving dishes.
• -------Topping-------.
• Pour melted butter over pate.
• Sprinkle with chopped chives.
• Refrigerate pate overnight.
• Stand at room temp 30 minutes before serving.
• Serve with toast, crackers or crusty french bread.