Homemade pate’s easy to make and tastes delicious
Pate with peach relish
INGREDIENTS: Pate – 140g unsalted butter 2 onions, diced 3 cloves garlic, crushed 2 rashers bacon 650g chicken livers, trimmed and cut into 2cm pieces 1 bay leaf
½ tsp dried thyme 2 tbs brandy 6 tsp whole peppercorns, assorted colours Salt and pepper to taste. Peach relish – 500g brown sugar 1.5kg tinned peaches 1 tbs ginger, grated 4 cardamom pods 1½ cinnamon sticks 2 red apples, peeled and diced 450ml white wine vinegar.
METHOD: To make the pate, place chicken livers in a bowl and cover with milk.
Sit for 2-3 hours, then drain and sit on paper towels. Prepare 4 ramekins or a large container. In a frying pan over medium to high heat, add the butter and melt.
Fry onion, garlic and bacon, stirring until softened, about 3 to 4 minutes. Add the drained livers, bay leaf and thyme, stirring occasionally, until cooked through.
Remove bay leaf and then pour ingredients into a blender and blitz until fully combined.
Add salt and pepper to taste, and then two tablespoons of brandy and process again. Tip spoonfuls of peppercorn into ramekins and spoon in pate. Tap ramekins gently against a bench to even out the pate surface and remove air bubbles. Cover and refrigerate for at least one hour before serving. To make the peach relish: add all the ingredients in a large pot, give a good stir and then bring to the boil on high heat. Reduce the heat to a very low simmer and allow to reduce until the relish becomes a very deep brown colour.
Remove from heat and allow to cool. Serve pate and relish with some crispy bread or crackers and cheese. Serves 4.
Dan and Steph's pate and peach relish.