Method

When preparing chicken liver pate make sure that you remove the giblets from the livers. Take a spoon of butter and melt in a shallow pan. Gently cook the onion and garlic together until soft. Add in the chicken livers, bacon and thyme. Cook until the liver is just done, taking care not to over-cook as this will result into a dark coloured pate. Season with salt and pepper and add in half a peeled and chopped apple, followed by the sherry and the cream. Reduce slightly before removing off the heat. Remove the thyme and blitz the liver mixture in a food processor with the remaining butter until smooth. Fold in the pistachios, and pour into desired moulds. Trim the crust from the bread and toast on boat sides. Next, with a sharp serrated knife, cut each slice of bread diagonally into 4 triangles. Re-toast the bread triangles until nice and crispy. Serve the pate with the toast and the remaining cooked apples. Suggested accompanying wine: DELICATA Medina Syrah, Carignan, Grenache D.O.K. Malta


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