Chicken Liver Pate

Ingredients

• 600g chicken livers (becomes 500g after trimming away any discoloured liver and connecting tissue). When choosing livers, look for a nice deep colour, making sure they don’t have pale or dry sections.
• 1 eschalot (suitable substitute: 1 red onion)
• 200ml port
• 1 garlic clove
• 6 black peppercorns
• 4 thyme sprigs (optional)
• 1 T olive oil
• 200g salted butter, chopped and softened to room temperature so it blends easily.
• Pepper to taste

Directions

• Clean livers – trim away any discoloured liver and connecting tissue. Place in a bowl, cover and set aside in the fridge.
• Peel and slice the eschalot.
• Make the reduction:
  • Place the port, garlic, peppercorns, thyme (if using), and eschalot in a pan. Bring to the boil over high heat.
  • Reduce heat to medium-high and simmer rapidly for 5-6 minutes, until the liquid is reduced by half.
  • Strain through a fine sieve, discarding the solids.
  • Set aside to cool to room temperature.
• Sear the livers.
  • Heat half the oil in a frypan over high heat.
  • Cook livers in batches. Turn for 1-2 minutes until lightly browned all over. You want them crisp on the outside, but stay pink and moist inside.
• Process to a paste
  • Place liver in a food processor and process until smooth and completely blended.
  • Add strained port reduction. Process to combine fully.
  • Add softened butter in batches and process until smooth.
• Season with pepper.
• Refrigerate for 1-2 hours until set.
• The pate will keep, covered in the fridge, for 2-3 days.

Serve with grilled bread, toasted brioche or fresh baguette with a simple salad, for a pre-dinner appetiser.