Annabel's Chicken Liver Paté

CHICKEN LIVER PATÉ

4 tablespoons butter
2 rashers rindless bacon, chopped
350g chicken livers, trimmed
1 clove garlic, crushed with ½ teaspoon salt
3 tablespoons brandy
1 teaspoon fresh thyme leaves
salt and freshly ground pepper, to taste
juice of ½ lemon

Heat butter in a frypan and fry bacon until it starts to crisp. Add chicken livers to pan and cook over high heat until livers are browned but still pink in the middle, about 5 minutes, adding garlic in last minute. Transfer to a blender with all remaining ingredients. Blend until very smooth then place in a serving bowl and refrigerate for several hours. Paté will keep in the fridge for up to a week or it can be frozen. Makes 1½ cups
Serve with crackers or Poppy-seed Crisps (recipe below).

POPPY-SEED CRISPS
Cut spring roll pastry sheets into biscuit shapes and place on a baking tray. Brush with a little beaten egg and sprinkle over poppy-seeds. Bake at 160°C until golden, about 20 minutes. Cool and store in an airtight container.