Paté: a simple starter, a party nibble or a lavish snack – have it as and when you please. This recipe is a wonderful addition to the Christmas and New Year food list over the festive break.
800g chicken livers
120ml Ruby Port
100g unsalted butter
2 cloves of garlic
salt and pepper for seasoning
1 bay leaf
Sprig of Rosemary
100ml single cream
100ml clarified butter
Pour the paté into six ramequins and cover each tightly with a bit of foil. Place the ramekins in a warm water bath – use a roasting tray and fill with hot water to half way up the ramekin height.
Place carefully in a preheated oven on 160° for 30 mins. Then remove and allow to cool.
Clarifying the Butter:
Skim off the white pieces – these are milk solids. What is left is a clear golden liquid; the clarified butter. Allow it to cool.
Pour the butter over the surface of the cooled paté in the ramekins. A thin layer 1/2 cm will do. Sprinkle the surfaces whole peppercorns, orange zest and fresh thyme leaves. Then place the pots into the fridge to allow the tops to harden.
This is great dish to make up in advance. Keep chilled for a couple of days to bring out the best of the flavours.