- Classic: Brussels Paté (Liver Paté)

ferdiesfoodlab.co.uk

The culinary adventures of a (partially) reformed fatty. Many recipes inspired by the book Why We Eat (Too Much) by Dr Andrew Jenkinson.

subheading: ingredients (make 800g-1kg):

subheading: for the paté:

450g chicken liver

200ml madeira

750g butter (clarified)

10g thyme leaves (bruised)

olive oil for frying

subheading: for the garnish:

small branch of thyme

subheading: apparatus / equipment:

food processor

Directions at ferdiesfoodlab.co.uk

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