Name: Pate with brioche toast
Cook time: 5 min
Total time: 5 min
Yield: 6
Ingredients: 150 gram butter; 500 gram chicken livers, trimmed; 1 eschalot, finely diced; 1 clove garlic, crushed; 2 thyme sprigs, plus extra to garnish; 1/4 cup sweet sherry; 1/4 cup brandy; 1/4 cup thick cream; brioche slices, toasted, to serve

Ingredients

150 gram butter

500 gram chicken livers, trimmed

1 eschalot, finely diced

1 clove garlic, crushed

2 thyme sprigs, plus extra to garnish

1/4 cup sweet sherry

1/4 cup brandy

1/4 cup thick cream

brioche slices, toasted, to serve

Method

1.In a large frying pan, melt half the butter on high heat. Saute livers, eschalot, garlic and thyme for 3-4 minutes, until livers are cooked, but still slightly pink in the middle. Stir in sherry and brandy. Cool.

2.Place livers with cooking juices into a food processor with cream. Process until pureed. Season to taste. Press through a large sieve.

3.Divide between 4-6 individual serving pots. Melt remaining butter and pour over pate. Top with thyme sprigs. Chill until firm and serve with toasted brioche.

Replace chicken livers with duck livers, if available. Pate can be flavoured with orange liqueur and garnished with orange slices.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

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