Ingredients

Method

• 500 g free-range chicken livers
• ½ cup fresh cream
• 4 T brandy
• 1 crushed clove garlic
• a grating of nutmeg
• 2 extra-large free-range eggs, beaten
• flaky sea salt and freshly ground black pepper
• a few sprigs of thyme
• ½ cup melted butter (optional)
• 1-2 bay leaves
• country bread and cornichons (small sweet-and-sour gherkins), for serving
For the wine glaze (optional):
• 3 gelatine leaves
• ¾–1 cup sweet dessert wine, warmed

Method

Ingredients

Preheat the oven to 160ºC.

Trim the livers, then rinse and pat dry. Chop the livers and blend with the cream, brandy, garlic, nutmeg, egg and some seasoning, until the mixture is very smooth.

Using a wooden spoon, push the mixture through a strainer, then turn into a baking dish. Tuck in some thyme. Place the dish in a baking pan filled with enough hot water to fill halfway up the sides.

Bake for about 1 hour, or until browned, slightly puff ed and set.

Allow to cool then refrigerate. Pour over the wine glaze or melted butter, as preferred. Press in a bay leaf or two.

Chill for a few hours or overnight.

Serve with fresh bread and, if you like, cornichons on the side.

To make the wine glaze: Soften the gelatine leaves in cold water. Heat about a quarter of the wine.

Squeeze the gelatine leaves to get rid of any excess water, then stir into the heated wine until completely dissolved.

Remove from the heat and stir in the rest of the wine.

Per serving: 1378.2kJ, 12.5g protein, 22.8g fat, 4.9g carbs