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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.

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