THYME & BRANDY PATÉ

This is an excellent recipe. Super easy to make and it is full of flavours. The pâté is smooth and silky and it goes really well next to some nice cheeses.

INGREDIENTS

20g butter

2 tsp olive oil

1 big brown onion, finely chopped

2 cloves garlic, crushed

4 tsp thyme leaves

600g chicken livers, trimmed

4 Tbsp brandy

100g butter, extra, softened

2/3 cup single or pouring cream

sea salt and cracked black pepper

1 cup chicken consommé

2 tsp gelatine powder

1/4 cup juniper berries

METHOD:

Heat a large non-stick frying pan over medium heat.

Add the butter, oil, onions, garlic and thyme and cook for 1 minute or until soft.

Add the livers and cook for a further minute.

Pour in the brandy and cook until evaporated.

Process the liver mixture with the extra butter and the cream until smooth.

Season well with salt and pepper.

Push the mixture through a sieve.

Spoon into 5-6 small ramekins.

In a small pan, warm the consommé over low heat. Add the gelatine and stir until dissolved. Allow to cool slightly.

Place a few juniper berries on each pâté and pour in the consommé to fill the ramekins.

Refrigerate until firm.

Makes 5-6

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