This pate is rich and sinful with its infusion of butter and cream.
Pate
½ cup unsalted butter
½ cup chopped onion
1 tsp chopped garlic
1 lb chicken livers, cleaned and cut in half
11/2 tsp fresh thyme or 1/2 tsp dried
1 star anise (if available)
Salt and freshly ground pepper
1 tbsp sherry vinegar
1 tbsp cognac
¼ cup whipping cream
Topping
2 tbsp unsalted butter, melted
Gelee
¼ cup cherry jam
2 tbsp sweet wine
2 tbsp chopped dried cherries
Method
Heat ¼ cup butter in a skillet over medium-high heat. Add onion and sauté for 1 minute then add garlic and sauté for 30 seconds. Add chicken livers, thyme and star anise, salt and pepper and sauté for about 4 to 6 minutes or until chicken livers are still pink in the centre. Add sherry vinegar and cognac and bring to a boil. Transfer contents of skillet to a food processor.
Add cream, 1/4 cup butter and process until smooth, adding more salt and pepper as needed. Scrape mixture into a small buttered loaf pan. Pour melted butter over top and chill for 4 hours or until set. Keep refrigerated until needed.
Combine red currant jelly, sweet wine and cherries in a small pot over medium heat and stir until melted. Cool. Remove pate from pan, cut into slices and serve with a drizzle of gelee.
Lucy Waverman