Chicken Liver Pâté

Makes: 3 cups
Easy
Time: 20 minutes + 4 hours chilling

INGREDIENTS:

500g chicken livers
50g butter
4 shallots, finely chopped (see page x)
8 juniper berries
2 garlic cloves, crushed
6 sprigs of thyme, stalks removed
2 tablespoons brandy
½ cup crème fraîche 
3 sage leaves
1 tablespoon butter, melted
Toasted bread or crackers, to serve

METHOD:

1. Remove any gristle or membrane from the livers.

2. Melt the 50g of butter in a medium frypan over a high heat. Add the shallots, 4 juniper berries, the garlic and thyme and sauté until soft. Add the livers and cook, turning once, for about 4 minutes or until brown on each side. Add the brandy and cook for about 15 seconds to evaporate the alcohol. Stir in the crème fraîche and season with salt and freshly ground black pepper. Set aside to cool slightly.

3. Place the mixture into a food processor and process until smooth. 

4. Transfer to a 3 cup capacity jar or serving bowl, place the sage leaves and 4 juniper berries on top and pour the melted butter over to seal the surface.

5. Refrigerate for at least for 4 hours, or overnight. Serve with toasted bread or crackers.
   

When selecting livers be sure to select ones that are a consistent deep red colour and fully intact. Pâté will keep for up to three days in the fridge.

“Cooking with livers can be rather intimidating but don’t let your fear of offal deter you from this delectable French classic!”