Chicken liver and mushroom pâté
Serves 6 Preparation time 20 minutes, plus 2 hours’ cooling time Cooking time 10-15 minutes
• 100g butter • 100g portobello
mushrooms, sliced • 250g chicken livers • 2 spring onions, chopped • 100g almonds, finely chopped • 1 teaspoon (5ml) dried thyme • 1 teaspoon (5ml) cinnamon • 1 teaspoon (5ml) paprika • 2 tablespoons (30ml) dessert wine (we used noble late harvest) • 120ml fresh cream • 1 sprig fresh rosemary • toasted rye bread, to serve • orange jam, to serve (recipe below – you could use cape gooseberry jam instead) • (black nightshade) jam, to serve (you could use any berry jam instead) Melt 70g of the butter and fry the mushrooms in batches until golden brown. Add the chicken livers and spring onions and fry until just done – about 10 minutes. Add the almonds (keep a tablespoonful for garnishing), thyme, cinnamon and paprika and fry for another 2 minutes. Deglaze the pan with the dessert wine. Add the cream and bring to a boil. Remove from the heat and let it cool for 5 minutes.
Purée the mixture in a food processor, but not too finely – it should have the texture of hummus. Divide the mixture among six small ramekins. Melt the rest of the butter, spoon a little over each pâté and sprinkle with the remaining almonds, a pinch of thyme and fresh rosemary. Allow to set in the fridge for 2 hours.
Serve the pâté with toasted rye bread, orange jam (recipe below) and nastergal jam.