This recipe is simple to make and good to freeze too, it’s best made a day or 2 ahead to let the flavour develop. It’s a great addition to a platter – rich & moreish, and wonderful with a good fruity chutney.
Makes 2-4 smallish bowls
INGREDIENTS
350g free-range chicken livers – 1 x pottle of free range Waitoa Chicken livers - fat &
sinew removed, livers halved.
6 rashes of streaky bacon – roughly chopped into 2-3cm chunks
200g salted butter
2 tsp chopped fresh thyme leaves
1 large shallots or ½ a red onion, roughly chopped
1 clove garlic, roughly chopped
60-80mls brandy
120mls cream
75gms butter to top each bowl
METHOD
Melt 100gms of the butter in a pan over medium heat. Add the shallots, garlic,
thyme & bacon, cook until very soft, 8-10 minutes or so. Then add the chicken livers
and cook for about 3-4 minutes, or until just cooked through, lightly browned and pink
on the inside.
Add the brandy to the pan and carefully light the liquid, let it burn off the alcohol – will
take 1-2 minutes.
Transfer everything to a blender or food processor and puree until very smooth. Add
the remaining 100gms of chopped butter, one cube at a time and continue to blend
until it is all incorporated, then add the cream in a slow drizzle and process until the
mixture is shiny and smooth. If it starts to split, add a little more cream.
Taste and season with lots of cracked pepper and salt – you want it to be just slightly
over-salted, as the salt flavour will reduce as it cools.
Pour into the bowls, smoothing the top. Bang firmly on the bench to remove any air
pockets.
Melt the remaining 75gms butter & pour it over the pate so it covers the surface of
each bowl & seals the pate.
Place in the fridge until completely cold.
Serve with your favourite Kiki crackers!
