Chicken liver pâté
Serve with fresh bread and a salad.
RECIPE REUBEN RIFFEL PICTURES RUVAN BOSHOFF
- 150 ml port
- 120 ml Madeira (or any red dessert wine, like jerepigo)
- 1 large shallot or onion
- 1 large clove of garlic, finely chopped
- 1 1/2 teaspoon chopped fresh thyme leaves
- 500 g organic chicken livers, trimmed and coarsely chopped
- 250 g unsalted butter, melted and cooled
- 2 eggs
- 1 1/2 teaspoons sea salt
- black pepper
- fresh bread or Melba toast and cherries, optional, to serve
- Sweet and spicy. Place fortified wines, shallot, garlic and thyme in a small saucepan and simmer over medium heat for 5 minutes or until reduced to 1/4 cup. Leave to cool.
- Mix and mash. Place chicken livers in a small non-stick frying pan and stir over medium heat until the livers just start to change colour. Transfer them to a food processor. Add the port mixture, melted cooled butter, eggs and salt. Season to taste with freshly ground black pepper and process until the mixture is smooth. Using a spatula, push the mixture through a fine seive placed over a bowl.
- In a hot tub. Grease a 1-l capacity terrine and line the base with baking paper. Wrap the outside of the terrine in foil to prevent any water seeping in. Pour the chicken liver mixture into the prepared terrine and place it in a deep roasting pan. Pour in enough boiling water to come one-third of the way up the side of the terrine. Bake the mixture at 150 ºC for 45 minutes, or until it’s just set.
- Cool it. Remove the terrine from its water bath and leave it to cool to room temperature. Then cover with plastic wrap and refrigerate overnight or until chilled and firm.
- Turn it out. To unmould the pâté , invert the terrine onto a platter and rub a hot cloth over the outside to help release it. Using a hot, dry knife, cut into slices and serve with bread or Melba toast and cherries.
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