Large knob of butter
1 shallot, finely chopped
1 tsp thyme leaves, finely chopped
350g chicken livers, cleaned and chopped into 1½cm pieces
40ml red wine
75ml double cream
Salt and black pepper
160g butter, melted
Bay leaves, to decorate
For the pickled onions:
230ml apple cider vinegar
2 tbsp sugar
3 tsp salt
2 red onions, peeled and thinly sliced
- Heat a knob of butter in a pan over a medium heat. Add the shallot and thyme and cook for 3-4 minutes until soft.
- Turn the heat to medium-high, add the livers and cook for 3-4 minutes until the outsides are browned but they are still slightly pink inside. Using a slotted spoon, remove the livers to a plate and set aside.
- Add the brandy and red wine to the same pan and boil until reduced. Add the cream and season with salt and lots of black pepper.
- Return the livers to the pan and use a stick blender to whizz until smooth (alternatively you can do this is a food processor.) Add half of the melted butter and whizz again. Taste for seasoning and add more salt and pepper if necessary.
- Pass through a sieve into a serving dish and chill for half an hour. Place one or two bay leaves on top for decoration, then melt the remaining butter and pour over the top until completely covered. Refrigerate for up to five days until ready to serve.
- For the pickled onions, whisk the first three ingredients in a small bowl until the sugar and salt dissolve. Place the sliced onions in a jar or Tupperware container and pour over the vinegar mixture. Allow to sit at room temperature for one hour; after this the onions will keep in the fridge for up to two weeks.
- Serve the paté with the pickled onions and some toasted sourdough.
Per Serving 616kcals, 48.2g fat (28.7g saturated), 14.1g carbs, 8.7g sugars, 22.7g protein, 1.2g fibre, 2.074g sodium