1 tablespoon grapeseed oil
½ small onion, finely diced
1 clove garlic, crushed
1 teaspoon finely chopped fresh thyme
500g chicken livers, deveined
3 tablespoons red wine
3 tablespoons brandy
200g butter, cubed and softened
3 tablespoons cream
flaky sea salt, to taste
toasted sourdough and aged cheddar, to serve alongside
Apple Relish (see recipe)
Pickled Red Onions (see recipe)
thyme sprigs, for garnish
APPLE RELISH makes 2 cups / preparation 10 mins / cooking 20 mins
4 Granny Smith apples, peeled and finely diced
1 shallot, finely diced
½ cup apple juice
3 tablespoons brown sugar
3 tablespoons lemon juice
1 tablespoon finely chopped fresh ginger
1 teaspoon cinnamon
1 teaspoon allspice
½ teaspoon chilli powder
PICKLED RED ONIONS makes ½ cup / preparation 5 mins plus pickling time
1 small red onion, finely sliced
½ recipe Basic Pickling Brine (see recipe)
BASIC PICKLING BRINE makes 1.2 litres / preparation 10 mins / cook 5 mins
700ml water
500ml cider vinegar
1 cup sugar
5 cloves garlic, peeled
4 bay leaves
1 tablespoon peppercorns
1 tablespoon coriander seeds, toasted
1 tablespoon fennel seeds, toasted
1 tablespoon mustard seeds, toasted
½ tablespoon fine sea salt

This pâté is quick to make, but it’s important not to overcook the chicken livers. Increase the heat to seal them fast – this will ensure the result is a nice pink pâté.

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1.Heat the oil in a medium frypan over a low heat and gently fry off the onion, garlic and thyme until soft.
2.Transfer to a plate and set aside.
3.Return the frypan to the stovetop and increase the heat.
4.Quickly sauté the chicken livers until lightly browned.
5.Add the wine, scraping any brownings with a wooden spoon to deglaze the pan.
6.Very carefully add the brandy – it will flame for a couple of seconds.
7.Once the brandy burns out, transfer the mixture to a food processor with the onion mixture and blitz.
8.With the motor running, slowly add the butter until it is all incorporated, then pour in the cream.
9.Season well with salt. Transfer to a serving bowl, cover and chill until required.
10.To serve, arrange the pâté on a platter with the toasted sourdough, aged cheddar, Apple Relish and Pickled Red Onions and garnish with thyme.
12.Place all the ingredients in a heavy-based pot and simmer for about 20 minutes until all the liquid is reduced and the apple becomes syrupy.
13.Store in the fridge for up to 1 month.
15.Place the onion in a bowl.
16.In a small pot over a high heat, bring the Basic Pickling Brine to the boil.
17.Pour the brine over the onions and allow to sit for at least 30 minutes to pickle.
18.Drain well. Store in the fridge for up to 2 weeks.
20.Combine all the ingredients in a pot and bring to the boil, stirring, until the sugar and salt have dissolved.
21.Allow to cool, then store in the fridge for up to a month until required.
22.It can be used hot or cold. For cold pickles just add your prepared vegetables. For a hot pickle, boil the brine first.
23.Use the brine cold for pretty much any vegetable that you want to have a raw crunch.
24.Just prepare the vegetable then submerge it in the brine for at least an hour.
25.Pickles will keep in the fridge for up to 1 month.

Extracted from
Good from Scratch
by Michael Van de
Elzen, photography
by Babiche Martens.
Published by Allen &
Unwin NZ. RRP $49.99.