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Recipe

Pate with brioche toast

Jun 29, 2012 2:00pm
  • 5 mins cooking
  • Serves 6
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Ingredients

Pate with brioche toast
  • 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

Pate with brioche toast
  • 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.

Notes

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

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