Chicken liver pate with sweet apple relish
Serves 16-20 as a canape
You will need:
• 250g chicken livers • 110g butter • 50g peeled and finely chopped shallots • 2 cloves of garlic, peeled and finely chopped • 2 teaspoons chopped thyme leaves • 75ml port • 25ml brandy • 1 tablespoon red wine vinegar, balsamic vinegar or sherry vinegar • Sea salt and freshly ground black pepper • Croutes (see recipe on page 41) • Sweet apple relish (see recipe on page 41) 1 First, trim off any white sinewy bits from the chicken livers. Melt 15g of the butter in a large frying pan on a medium heat and, when it starts to foam, add the chicken livers. Cook them for 2-4 minutes on each side. The cooking time will depend on the thickness of the livers, but they should still be slightly pink inside. Remove the livers to the bowl of a food processor and set aside. 2 Melt a further 15g of the butter in the same frying pan over a medium heat, then add the finely chopped shallots and the finely chopped garlic. Cook them for 6-8 minutes until they are slightly golden. Tip in the chopped thyme leaves, the port (see Note, below right), the brandy and the red wine vinegar, or the balsamic vinegar, or the sherry vinegar, whichever you’re using, and continue to cook until the liquid has reduced to approximately 2 tablespoons. 3 Put the shallot, garlic, thyme, port, brandy and vinegar mixture in the food processor with the chicken livers, making sure to scrape the pan to get all the delicious juices in. Whizz everything together for a good few minutes until the pate mixture is smooth, then allow it to cool completely. 4 Cut the remaining butter into cubes and add it to the pate mixture in the food processor; blend together again and season to taste with sea salt and freshly ground black pepper. 5 Once the pate is ready, it can be served straight away, or covered and stored in the fridge for 48 hours — but ensure that you bring it up to room temperature before serving. 6 To serve, spread the pate on toast or croutes, and top with sweet apple relish. Note: Be very careful when adding the alcohol, as it may flame. Stand well back and make sure you pre-measure it; don’t hold the bottle of brandy or port directly over the hob.