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Serves 6
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To serve:
- Melt 80g of the butter in a large pan over a medium heat and cook the shallots and garlic for 3-4 minutes until softened. Turn the heat to high and add the livers. Season with salt and plenty of black pepper and cook for 4-5 minutes until browned on all sides.
- Add the brandy or port and allow to bubble until almost completely evaporated. Remove from the heat and leave to cool completely.
- Transfer the contents of the pan into a food processor and add the tomato purée and remaining butter. Whizz until smooth.
- Push the mixture through a fine sieve into a bowl. Add extra salt and pepper to taste.
- Place in the fridge to set — it will keep for up to three days.
- To serve, use two spoons to form quenelles, or almond shapes. Place each quenelle on a serving plate and serve with plenty of slices of toast, cornichons and some onion chutney.
Note: Port can be used as an alternative to brandy, if you wish.
Nutrition Facts
Per Serving: 369kcals, 30.9g fat (18.3g saturated), 4.4g carbs (0.4g sugars), 16.2g protein, 0.1g fibre, 0.312g sodium
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