A soft,creamy, flavour-filled pate that’s easily whipped up in the blender. Decadent enough for a starter at a dinner party, equally delicious as a lunch with delicious crusty bread and your favourite chutney.
Preparation Time: 10 minutes
Cook Time: 5 minutes
o 12oz/350g chicken livers, cleaned
o 3½oz/100g butter, chilled and diced
o 1 shallot, finely chopped
o 1tsp thyme leaves, finely chopped
o 2½fl.oz/75ml brandy or madeira
o 2½fl.oz/75ml thick cream
o ½tsp salt
o ¼ tsp ground allspice
o ¼tsp ground ginger
Cut the livers into medium sized pieces. Melt a knob of the chopped butter in a frying pan over a medium heat, and add the shallots and thyme. Fry until the shallots are translucent and soft, then turn up the heat to medium-high, add the chopped livers and sauté for a couple of minutes until browned on the outside but still pink inside. Don’t overcook as they will become rubbery. Allow to cool slightly then put into the food processor.
Add the brandy/madeira to the pan and boil to reduce to a couple of tablespoons. Cool slightly. Place in the processor with the liver mix, add the cream, salt and spices and process until smooth. Add the butter, a few cubes at a time, while processing. Season as needed. Divide into individual buttered ramekins and chill very well.
Serve with warm toast, crusty bread, or pitta bread and some chopped salad. Don’t forget a good chutney too, to bring out all the flavours, and cut through the richness.