APPLE BRANDY-SPIKED CHICKEN LIVER Pâté
Serves: 4
■ 4 tbsp (60 ml) salted butter, ■ divided
■ 1 small red onion, diced ■
■ 1 large tart apple, peeled, cored and roughly chopped
■ 1/2 tsp (2.5 ml) coarse sea salt ■ 2 tbsp (30 ml) lemon juice
■ 1 lb (454 g) chicken livers ■ 2 sprigs thyme
■ /2 tsp (2.5 ml) pink peppercorns ■ 1/2 cup (125 ml) whipping ■
(35 %) cream
■ 1/2 tsp (2.5 ml) ground black pepper
■ 1/4 tsp (1 ml) ground nutmeg ■ 1/4 cup (60 ml) apple brandy or Calvados
1. In a saucepan over medium heat, melt 2 tbsp (30 ml) of the butter. Add the onion, stirring frequently, for 2-3 minutes.
2. Add the apple, sprinkle with salt and sauté until the apple is golden on the outside but still holding its shape, about 5 minutes.
3. Sprinkle the lemon juice overtop and deglaze the pan, scraping up any bits that have stuck to the bottom. Transfer this mixture to a blender.
4. Wash and dry the chicken livers. Carefully remove any veins, pieces of sinew or dark spots.
5. Place the remaining 2 tbsp
(30 ml) of butter in the pan and set it over medium-high heat. When it is melted, add the livers.
6. Sauté for 5 minutes, stirring well to ensure they don’t stick, until they’re firm on the outside and pink on the inside. Remove from heat but leave them in pan.
7. Remove the leaves from the sprigs of thyme. Place them in a mortar with the pink peppercorns and crush with a pestle.
8. Pour the cream over the chicken livers and stir in the crushed thyme and peppercorns, pepper and nutmeg.
9. Place the pan over medium-high heat, bring to almost a boil, pour in the brandy and simmer until the pan juices reduce, about 3 minutes. The livers are done when no pink remains.
10. Add the livers and all the pan juices to the blender with the apple and onion mixture. Purée until completely smooth and pour into a 2-3 cup (500-750 ml) serving dish.
11. Cover with plastic wrap, making sure it touches the surface of the pâté. Chill for at least 6 hours.
12. This will keep in an airtight container in the fridge for up to 3 days.