CHICKEN LIVER PÂTÉ
Serves 6–8 people; makes about 375g Prep time 15 mins Cooking time 15 mins, plus overnight chilling
Equipment Colander; heavy-based frying pan; food processor; coarsemesh sieve; bowl; metal spoon; 400ml dish; small saucepan; plastic wrap
500g chicken livers, trimmed 150g butter, chopped and softened 8 sage leaves
2 French shallots, finely chopped 80ml brandy
Salt and freshly ground white pepper
CLARIFIED BUTTER 80g unsalted butter, chopped
4 sage leaves
1 PÂTÉ Place chicken livers in colander, rinse gently under cold water and drain. Pat dry with paper towel.
2 Heat about 1 tbsp softened butter and 4 sage leaves in heavy-based frying pan over medium-high heat until butter melts and foams. Working in two batches, add livers to pan and cook for 3-5 minutes, or until lightly browned on the outside and slightly pink on the inside. Transfer the livers to a plate.
3 Add shallots and remaining sage leaves to frying pan and cook over medium-low heat, stirring occasionally, for 5 minutes, or until shallots are soft, adding more butter if needed.
3 Return livers to pan, add brandy. Carefully ignite brandy if you like. Simmer for 1 minute, or until liquid has almost evaporated. Remove and discard sage leaves. Leave to cool slightly.
4 Place liver mixture in food processor, blend until smooth, scraping down sides of bowl if necessary. Working in batches, transfer mixture to coarse-mesh sieve set over bowl. Use metal spoon to push through sieve.
5 Return liver mixture to food processor with remaining softened butter. Process, scraping down the sides of the bowl, until mixture is smooth and well combined. Taste and season with salt and white pepper.
6 Spoon pâté mixture into a 400ml dish (or several smaller dishes) and smooth surface.
7 CLARIFIED BUTTER Place butter and sage in small saucepan over medium heat until it just melts. Pour clarified butter over surface of pâté, leaving white milk solids behind. Arrange sage leaves on top. Once butter sets, cover pâté with plastic wrap. Refrigerate overnight to set and develop the flavours. Pâté keeps in fridge for up to 5 days.
8 Serve with fresh or toasted thinly sliced baguette, crackers, or with slices of pear.