Liver pate

Fry diced onions and garlic on a mixture of butter and oil. The onion should turn soft and transparent. Afterwards add a sprig of thyme and a pinch of salt.

Remove fat and membranes from chicken liver. Put it on the skillet with the onions and fry until ready.

Pour in the brandy and give it a couple minutes to evaporate. Turn off the heat and leave the liver to cool.

Remove sprigs of thyme and put liver into a blender. Add heavy cream, the rest of butter, pepper and another pinch of salt. Blend until smooth.

Prepare the sauce. Mix black currants and sugar in a saucepan. Add a little bit of water and boil for 10 minutes. Add a pinch of ground black pepper and salt. Blend until smooth. Serve cool with the currant sauce.