Prep 15 mins
Ingredients
- 600g/1lb 5oz butter
- 450g/1lb fresh chicken livers (organic if you can get them), washed and cleaned, with any green-tinged bits removed
- 3 tbsp port
- 2 cloves finely Chopped
- l tbsp fresh thyme leaves
- 40g/11/2oz dried porcini mushrooms, soaked in hot water for 30 mins
- 50g/2oz cranberries
- In a large frying pan, heat 25g/1oz butter. When beginning to froth, add chicken and cook till no longer pink. Insert a knife into them to check they are cooked. if still pink or bloody, give them a bit longer till any juices run clear, but don't overcook.
- Transfer livers to food processor and whizz till smooth. Reheat pan so hot. then add port and scrape up all the bits. Now add garlic and thyme, and cook for 1 min, then add to food processor along with a pinch of 1 sea salt and freshly ground black pepper. Whizz again and taste. Remember the flavour will intensify over time. Leave to cool.
- When chicken livers are cool add 450g/1lb butter, cubed, and whizz till well combined, then add mushrooms and pulse a few times so they are broken up but a few still left slightly intact. Now add cranberries and pulse again so cranberries don’t break up too much. Using a spatula or spoon, transfer pâté into a large terrine dish or dishes of your choice.
- In a saucepan, heat 125g/4oz butter till melted, then pour off golden liquid into a jug, leaving any solids behind to be discarded. Pour over pâte so it completely covers, then allow it to set.
- Keep in fridge till ready to serve.
This makes a great starter or if spread on bite sized pieces of toast makes wonderful canapes.
No comments:
Post a Comment