Ingredients
| 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.
View the recipe collection here
Instructions
| 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. |
| 11. | APPLE RELISH |
| 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. |
| 14. | PICKLED RED ONIONS |
| 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. |
| 19. | BASIC PICKLING BRINE |
| 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.