Ingredients

Method

• 2 T olive oil
• 160 g butter
• 1 onion, finely sliced
• ½ cup parsley, chopped
• Sea salt and freshly ground black pepper
• 150 g dates, chopped
• 50 g pistachios, chopped
• 50 g hazelnuts, chopped
• 4 T honey liqueur
• 750 g chicken livers

Method

Ingredients

Heat a little olive oil and 30g butter in a pan over a medium to high heat. Add the chopped onion and gently fry until translucent and soft.

Sear the chicken livers until just cooked but still pink in the middle.

Add 2 T honey liqueur just before removing from the heat. Season to taste and spoon into a blender – add a little of the remaining butter and some parsley along with each spoonful.

Coarsely purée the mixture, then half-fill individual moulds with half of the mixture and chill to set.

Meanwhile, add the dates, pistachios, hazelnuts and remaining honey liqueur to a bowl and combine to a rough paste.

Spread in a layer over the set terrine, top with more chicken-liver mixture and chill to set.

Pack in a pretty box as a gift, or, to serve the terrines, loosen them with a warmed butter knife and carefully unmould.

Serve with water biscuits or salted crackers.