PREP + COOK TIME 30 mins plus chill­ing SERVES 6

Food - - Food + Peter Yealands -

● ½ ta­ble­spoon olive oil ● ½ ta­ble­spoon but­ter ● 2 shal­lots, finely chopped ● 2 cloves gar­lic, crushed ● 350g chicken liv­ers, trimmed of fat and sinew ● 3 sprigs thyme, leaves only ● pinch ground mace ● ¼ tea­spoon ground all­spice ● zest of ½ an or­ange ● 45ml brandy ● 100ml cream ● salt and freshly ground black pep­per ● 100g but­ter, cubed ● cros­tini, to serve

1 Heat half the oil and half the but­ter in a fry­ing pan and cook the shal­lots and gar­lic un­til soft. Trans­fer to a food pro­ces­sor or blender.

2 Add re­main­ing but­ter and oil to pan and cook the liv­ers un­til only a hint of pink re­mains. Add the thyme, mace, all­spice and or­ange zest. Pour in the brandy, don’t worry if it flames, then add the cream and sea­son with salt and pep­per.

3 When sim­mer­ing, pour the mix­ture into the pro­ces­sor and blend un­til smooth. Add the but­ter and blend well.

4 Rub the puréed mix­ture through a fine sieve with the back of a spoon. Trans­fer to a serv­ing dish or ramekin and keep re­frig­er­ated.

5 To make cros­tini, cut thin slices of baguette, spray lightly with cook­ing spray and toast each side un­der the grill un­til lightly golden. Serve with pâté.

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