ORANGE AND THYME PÂTÉ WITH CROSTINI
PREP + COOK TIME 30 mins plus chilling SERVES 6
● 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.