Liver Pate
Ingredients
- 375 Unsalted Butter
- 400g Trimmed Chicken Livers
- 2 (1 crushed ,1 finely sliced) Garlic Cloves
- 3 leaves only Sprigs fresh thyme
- Wine 3 tbsp Marsala
- 4 Slices brioche
- 1 Cored and diced Apple
- To serve Onion Chutney
Heat 1 tbsp of the butter in a non-stick frying pan over a medium heat. When the butter is foaming, add the chicken livers and fry for 2 mins each side. Stir the crushed garlic, some of the thyme and Madeira into the pan with the livers. Fry for 2 mins, letting the marsala wine simmer. Transfer the mixture to a food processor, reserve 200g of the butter and add the rest to the processor. Blend everything to a smooth paste. Season to taste, then spoon into 4 x 70ml clip-top jars. Melt the reserved butter in a medium frying pan and add the sliced garlic. Turn the garlic in the butter until slightly golden. Pour into the 4 jars of pâté, ensuring a few slices of garlic and the remaining thyme leaves go in each jar, and chill in the fridge for at least 4 hrs, or until set. Can be made up to 2 days in advance. Before serving, toast the brioche, then cut into triangular quarters for serving. Stir the diced apple through the chutney. Serve the pâté on small wooden boards with the toasted brioche and chutney.
Recipe by Anton B.Dougall