CHICKEN LIVER PATE
(yeilds 380g, serves 10 to 12)
David and Gary at Taste Restaurant in Khandallah tell me that their customers complain if they take pate off the menu. They serve their version with hot whole wheat toast and little crispy gherkins.
450g chicken livers (trimmed of all green-tinged parts and sinew)
40g (4 tbsp) butter
1 shallot (peeled and chopped)
1 tsp roughly chopped thyme leaves
1 garlic clove (peeled and finely chopped)
1+ 1/2 tsp honey
1 tbsp cognac or brandy
Maldon sea salt and freshly ground black pepper
2 tbsp melted clarified butter or olive oil 10 to 20 radishes (trimmed and halved if large) 20 - 30 Vogels toast triangles
- Rinse livers in cold water and drain.
- Melt butter in a heavy-based fry pan over a medium heat. Add shallot and cook till soft but not browned.
- Add thyme, garlic and livers and cook gently, stirring occasionally, till livers have turned pale brown and have become a little firm but still pink inside.
- Stir in honey and cognac and season.
- Pour contents of pan into food processor with a metal blade fitted and puree till very smooth. Pass through a sieve to remove any fibre.
- Taste for seasoning again, and then pour into serving bowl to cool. To prevent surface of pate discolouring, cover surface with clarified butter or olive oil. Cover with plastic wrap and refrigerate till required, or for 2 to 3 days.
- Serve with radishes and Vogels bread triangles.