CHICKEN, THYME & BRANDY PÂTÉS

PREP + COOK TIME 1 HOUR 15 MINUTES (+ COOLING & REFRIGERATION) SERVES 8

½ cup (125ml) brandy

6 sprigs fresh thyme

2 cloves garlic, bruised

600g chicken livers

250g butter

2 eggs bread sticks and cornichons, to serve

WINE JELLY

1 cup (250ml) botrytis semillon

2 teaspoons powdered gelatine

1 tablespoon boiling water

1 Preheat oven to 160°C/140°C fan. Oil 8 x ⅓−cup (80ml) ovenproof dishes. 2 Place brandy, thyme and garlic in a small frying pan over high heat; bring to the boil. Boil, uncovered, for 2 minutes or until reduced by half. Remove from heat. Discard thyme and garlic; cool.

3 Meanwhile, trim sinew from livers. Heat 25g of the butter in a large frying pan over medium−high heat; cook livers, stirring, for 3 minutes or until changed in colour, but still rare in the centre.

4 Process liver mixture and cooking juices with the brandy, eggs and remaining chopped butter until almost smooth. Strain mixture through a fine sieve into a large jug. Spoon mixture into dishes. 5 Place dishes in a large baking dish. Pour enough boiling water into the baking dish to come halfway up the sides of the ovenproof dishes.

6 Bake pâtés for 15 minutes or until just set in the centre. Remove dishes from water bath; cool slightly. Cover; refrigerate overnight.

7 Make wine jelly.

8 Pour jelly over pâtés; refrigerate until set. Serve with bread sticks and cornichons.

WINE JELLY

Heat wine in a small saucepan over low heat for 2 minutes or until warm. Combine gelatine and the water in a small bowl; stir until dissolved. Add to wine mixture; stir to combine. Cool.