Chicken liver and mush­room pâté

go! Platteland - - DINNER CLUB AT OURS -

Serves 6 Prepa­ra­tion time 20 min­utes, plus 2 hours’ cool­ing time Cook­ing time 10-15 min­utes

You need

• 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.

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