Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 6 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
6
- 1teaspoons spices (1/4 tsp each white pepper, ground cloves, nutmeg and ginger combined)
- cornichons (to serve)
- 180grams butter
- 1/3 cup port
- 1 small brown onion, finely chopped
- 1/2teaspoons dried thyme
- 1/2 cup cream
- 1 small garlic clove, crushed
- 1 crusty baguette, cut into thin slices, toasted (to serve)
- 500grams chicken livers
Method
Step 1 of 4
Trim livers, wash and roughly chop. Place in a bowl with port and marinate for 30 minutes. Strain through a fine sieve and reserve liquid.
Step 2 of 4
Melt 1/3 of the butter in a fry pan, add onion and garlic, stir over heat for 5 minutes or until soft. Add liver and cook 5 minutes or until they change colour. Add reserved liquid, simmer for 1 minute. Melt 1/3 of remaining butter. Process liver, cream, spice mixture and thyme together until smooth. Add melted butter while motor is running. Pour into serving dish. Chill for at least 2 hours or until firm (see tip).
Step 3 of 4
Melt remaining butter in a small saucepan. Remove from heat and stand until butter separates leaving clarified butter on top. Carefully pour clarified butter into a jug and cool. When butter has cooled, pour evenly over pâté and return to fridge to set.
Step 4 of 4
Serve with toasted baguette and cornichons.
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