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  • Starters and Sides

    Chicken Liver Pâté With Cranberry Topping

    This is delicious served with drinks as tapas or as a starter

    24 December 2014

    Serves 6

    • 500g chicken livers, rinsed
    • 1 cup milk
    • 1 tbsp butter
    • 1 clove garlic, minced
    • 1 onion, finely chopped
    • ¼ cup chicken stock
    • ¼ cup sweet sherry
    • 2 bay leaves
    • 150g butter, melted
    • 2 large eggs, at room temperature
    • ½ cup cream
    • 3 tbsp green peppercorns in brine, drained

    FOR THE TOPPING

    • 1 cup frozen cranberries, defrosted
    • 100g granulated white sugar
    • 2 star anise
    • 1–2 tbsp water

    1 Place the chicken livers in a bowl, pour over the milk and allow to stand for 30 minutes. Drain off milk, discard and pat livers dry with paper towel.
    2 Preheat the oven to 140°C. Heat the butter in a pan, add the livers and sauté until pink. Remove livers from pan, then add the garlic and onion, and sauté until soft. Add the stock, sherry and bay leaves, bring to a simmer and allow to cook until reduced by half. Return livers to the pan, cook for a further minute, season. Remove bay leaves; allow mixture to cool a little.
    3 Pour mixture into a bowl and blitz with a hand-held blender until smooth. Whisk together butter, eggs and cream, add to the bowl and blitz until combined. Pass mixture through a sieve and stir through peppercorns.
    4 Line a greased loaf tin with baking paper; pour mixture into the tin, smooth with the back of a knife. Place loaf tin into a bain-marie (a deep roasting pan filled ¾ with hot water), place in the oven and bake for 30 minutes. Allow to cool. Cover and refrigerate overnight.
    5 For the topping: Place the cranberries, sugar, star anise and water in a pot, allow sugar to melt, remove and allow to cool.
    6 To serve: Unmould pâté onto a platter, spoon over topping and serve with toasted raisin bread.

    Words and image: Fairlady magazine

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