Simple Way to Prepare Perfect Chicken Liver And Brandy Pâté

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Before you jump to Chicken Liver And Brandy Pâté recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.

A lot of us have been taught to think that comfort foods are not good and must be avoided. If your comfort food is candy or junk food this holds true. Other times, though, comfort foods can be totally healthy and it's good for you to consume them. There are several foods that actually can improve your moods when you eat them. When you feel a little down and need an emotional pick-me-up, test out a few of these.

Put together a trail mixout of a variety of seeds and nuts. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, etc are all great for helping to boost your mood. This is because seeds and nuts have lots of magnesium which boosts your brain's serotonin levels. Serotonin is referred to as the "feel good" chemical and it tells your brain how you should be feeling all the time. The more of it in your brain, the happier you'll feel. Not just that, nuts, in particular, are a fantastic protein food source.

Now you realize that junk food isn't necessarily what you should eat when you wish to help your moods get better. Try a few of these hints instead.

We hope you got benefit from reading it, now let's go back to chicken liver and brandy pâté recipe. To cook chicken liver and brandy pâté you only need 10 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to cook Chicken Liver And Brandy Pâté:

1. Get 10 of Or so chicken livers.
2. You need 1 clove of Garlic.
3. You need 3 of Rashers of smoked streaky bacon.
4. You need 50 grams of Salted butter.
5. Use 3 pinch of Fresh sage leaves.
6. You need 3 of Thyme sprigs.
7. Use 1 tbsp of Good brandy.
8. Use 1 pinch of Salt and black pepper.
9. Take 1 pinch of Dried mixed herbs for garnish.
10. Take 1/2 small of white onion or 2-3 shallots.

Instructions to make Chicken Liver And Brandy Pâté:

1. Melt half the butter in a saucepan. Add the onion and garlic and cook till the onion is softened but not browned.
2. Chop 1 piece of the bacon, add to the pan with the chicken livers, sage, thyme, salt and pepper and cook for a few minutes till the livers are browned..
3. Add the brandy and cook till the livers are cooked through. Whole process should take about 10 - 12 minutes..
4. Transfer the pan contents to a food processor and blend till fluffy. Set aside and allow to cool..
5. In the same pan, add the rest of the butter and fry the remaining bacon in it but not till it's crispy! Bacon should be cooked but still pliable..
6. Transfer the p?t? mix to a dish. Layer the bacon on top covering the p?t? and pour the remaining butter from the pan around the edges to create a seal over the p?t?. Sprinkle the dried herbs over the top.
7. Allow to set in the fridge for at least 2 hours before eating. The purpose of the bacon and butter seal is that it keeps your p?t? fresh for longer, I usually discard it when eating the p?t?..

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