Ingredients
BALSAMIC ONIONS
PÂTÉ
Method
1.First make the balsamic onions – heat the olive oil in a large heavy based pot. Add the sliced onions, season with salt and pepper, and cook, stirring occasionally, over a medium heat for around 25 minutes until soft and translucent.
2.Sprinkle over the brown sugar and let it sit on the top to melt slightly – as soon as you need to stir to stop the onions catching on the bottom, add the balsamic vinegar. Cook for a further 10 minutes until the balsamic sauce is reduced. Cool and then spoon into a jar. Will keep for 10 days in the fridge. Bring to room temperature before serving.
3.For the pâté, trim veins and discoloured bits from livers. Over medium heat pour in the olive oil and 1 Tbsp of the butter. Add the onions and garlic and cook for 5 mins or until the onions have softened.
4.Increase the heat slightly; add the livers, season with salt and pepper and sauté until they are beginning to brown. Turn over livers and continue to cook on the other side until they have completely changed colour. Reduce heat pour in the brandy and simmer a further 1–2 minutes. Remove from heat.
5.Blitz the 2 slices of white bread in a food processor until it becomes course bread crumbs. Add the cooked livers, cream and butter. Process until smooth.
6.Check seasoning, you will most probably need more salt, and then pour pâté into your jar or ceramic container. Top with a thin layer of melted clarified butter to seal surface if preferred. Refrigerate until firm. Serve pâté on Huntley & Palmers Cracked Pepper and Rock Salt Flatbreads with balsamic onions on the top.
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