CHICKEN LIVER PÂTÉ

Serves 6

EASY

GREAT VALUE Preparation: 10 minutes Cooking: 15 minutes

olive oil 3T shallots 2, minced garlic 4 cloves, minced thyme 4 sprigs free-range chicken livers 250 g brandy ¼ cup cream ½ cup salt, to taste white pepper to taste clarified butter * 50 g, for topping bread or Melba toast, for serving

1 Heat the olive oil in a large pan over a medium heat, then add the shallots, garlic and thyme. Cook for 10 minutes, or until soft. 2 Increase the heat and fry the chicken livers for 5 minutes, then deglaze* the pan with the brandy and cook for a further 5–7 minutes, or until the chicken livers are tender. 3 Reduce the heat, then add the cream and season. Bring to a boil, then pour the mixture into a blender and blend until smooth. 4 Pour into small bowls or ramekins, top with the butter and allow to cool until set, this should take a few hours. Serve with crispy bread or Melba toast. CARB-CONSCIOUS WINE: Woolworths Delheim Cabernet Sauvignon Merlot 2018