Chicken Liver & Pineau Pâté

Pineau, is a sweet aperitif and is the star of this dish! Pineau de Charentes is a combination of cognac and freshly pressed juice from very ripe grapes. This product is very common in the Cognac region of France.. But really, it should be more well known because it has some great qualities and it differentiates itself from other wine based aperitifs. The production of Pineau des Charentes is relatively simple. Very ripe grapes are harvested and pressed to produce a sweet must. This is then blended, within a few hours, with cognac to halt any fermentation of the must. The cognac must be aged at least one year to be used in the production. Since, I love chicken livers - when I got this in the mail, I had to try it. However, we used sherry. There is one hour chilling time :( sorry! Recipe from Good Food Magazine, October 2005 edition.

• Ready In: 20 mins
• Serves: 6-8

Ingredients

• 500  g chicken livers (1 1/3 lbs)
• 100  g butter (3 1/2 oz)
• 100  g  unsmoked lardons (3 1/2 ozs) or 100  g  chopped streaky bacon (3 1/2 ozs)
• 1  garlic cloves, crushed or 1  finely chopped garlic
• 1  tablespoon fresh thyme leaves or 1  teaspoon dried thyme
• 5  tablespoons  pineau des charentes wine or 5  tablespoons sherry wine
•  herbs, sprigs rosemary, thyme (to garnish) or  bay leaf
•  toasted  brioche bread, to serve
•  raisin bread, to serve
•  cornichon, to serve

Directions

1. Rinse the chicken livers and cut away any dark patches and small stringy threads.
2. Pat dry with kitchen towelling.
3. Heat 25g (7/8 oz) of the butter in a frying pan until foaming, then add the lardons or bacon and fry until crisp.
4. Add the garlic, chicken livers and thyme and fry briskly for about 5 mins, until they are evenly browned.
5. They should be nicely browned on the outside, but pink inside
6. and should feel squashy when pressed.
7. Add the pineau, salt and pepper, then bubble for a few minutes
8. Remove from the heat.
9. Blitz the mixture in a food processor until smooth, then spoon into a jar or dish.
10. Smooth the top.
11. Melt the remaining butter, put an herb swig or bay leaf on top of the pâté and pour over the butter, leaving the sediment behind.
12. Leave to cool, then chill until set.
13. Serve spooned from the dish with toasted brioche a bowl of cornichons and a little sea salt.