Chicken liver pate

This liver pate is so easy to make, taste amazing and will convert any non liver eating person.

It is great for canapés on cut out german rye bread, as a starter served with toasted brioche, or just as a great lunch, on some bread or in a sandwich.
My personal preference is on some good german rye bread topped with either, red onion chutney, sweet pickled beetroot or gherkins (or both and with rucola, like picture).
600g Organic chicken livers
1 tablespoon oil
1-2 onions
2 cloves of garlic
3 bay leaves
2 sprigs of sage
1 teaspoon salt
1/4 teaspoon fresh ground pepper
250g butter (lactofree if making a lactose free version like me)
1 tablespoon Brandy
a splash of water

Chop up the onions and place in a medium saucepan, over medium to high heat, with the oil. Sauté for a few minutes until they start becoming soft. Then add the chicken livers, garlic, bay leaves, sage and a splash of water, just enough to cover the bottom of the pan. Cover with a lid and let it cook for 7-9 minutes, stirring once in a while to make sure it doesn’t burn.
Strain any water that might be left in the pot, and remove sage and bay leaves. Transfer to a blender and add the salt, pepper, butter and brandy. Blend well, until completely smooth in consistency. 
Pour into a container or serving dish, cover and place in the fridge to set over night.