Prep 30 mins
Cook 0 mins
Posted by request, from BBC Good Food Magazine, December 2004.
- 300 g chicken livers
- 1 cup milk, for soaking
- 200 g vaccuum packed chestnuts
- 4 teaspoons oil, for frying
- 1 sprig rosemary
- 2 onions, finely chopped
- 4 cloves garlic, finely chopped
- 800 g unsalted butter
- 2 tablespoons fresh thyme leaves
- 200 ml brandy
- 2 sage leaves
- 1 ciabatta, to serve
- Soak the livers in the milk for 30 minutes to remove any excess blood, then drain well.
- Trim to remove any sinewy bits.
- Meanwhile, preheat the oven to 180 C if you have a fan oven.
- That's about 400 F in a normal convection oven.
- Toss the cooked chestnuts in 1 tsp oil with the rosemary and place on a baking sheet.
- Roast for 10-15 minutes, then set aside.
- Lightly sauté the onion and garlic in 1 tsp oil until soft.
- Melt the butter in a bowl and pour off the clear, yellow butter into a jar, leaving the milky residue behind.
- Keep the butter somewhere warm.
- Add the rest of the oil, the livers and thyme to a large, heated frying pan.
- Season and fry for a minute on each side until they are just pink in the middle.
- Once cooked, add the brandy to the pan and let simmer for a few seconds, then pour it and the livers into a food processor with the cooked onions and garlic.
- Process until smooth, then add three quarters of the melted butter.
- Whizz it in, then pour the whole mix through a sieve, pushing it through with a rubber spatula.
- Season with salt and pepper.
- Spoon the pate into a serving bowl.
- Arrange the roast chestnuts on top.
- Heat the reserved butter in a frying pan and fry the sage leaves until crisp.
- Spoon the butter and sage over top of the pate and place in the fridge to set.
- Serve with the toasted ciabatta, sliced.