CHICKEN LIVER PATE

First check the chicken livers and remove any remove any discoloured parts and place in a bowl of milk for 30 minutes , this eliminates any bitter taste . Let them soak till needed . Melt 3 tbs of marg / butter in a pan over a medium heat and cook 1 peeled and finely chopped onion until soft and transparent . Add 1 dsp of minced garlic , continue to cook until combined . Now drain the trimmed chicken livers and add them to the pan , cover and cook till the livers are brown in colour . Season with 1/2 tsp of Dijon mustard , 2 tbs of brandy ,1/2 tsp of salt and cracked black pepper . Remove the pan from the heat . Transfer the liver mixture to a food processor / blender , blend until smooth . Add 70 gm of butter / marg and process again until creamy . Press the pate into a serving dish or 4 small ramequins . Smooth the surface /s and cover with melted ghee ( clarified butter ) 175 gm . Keep in your refrigerator until ready to share .. Serve accompained with toast fingers .