Abigail Donnelly, Author at Woolworths TASTE

Anchovy recipes

Rib-eye with anchovy salsa verde

1 1⁄2 hours, plus 30 minutes' resting time

Christmas recipes

Duck with poached peaches, roast red onions and glazed red grapes

20 minutes

Cheese recipes

Twice-baked cheese soufflés

30 minutes

Afternoon tea

Trout blinis

20 minutes

Biscuit recipes

Shortbread biscuits with lime icing

15 minutes

Beetroot recipes

Abby’s Beetroot Tarte Tatin

20 minutes

Christmas recipes

Hasselback potatoes

5 minutes

Christmas recipes

Porchetta with mushroom-and-sage stuffing

1 1⁄2 hours

Christmas dessert

Meringue cake with cream cheese icing and caramel cornflake crown

40 minutes

Salad recipes

Melon ball salad

Berry recipes

Christmas trifle with Italian meringue

Chicken recipes

Chicken liver pâté

15 minutes

Chicken liver pâté

Serves 8

Difficulty Easy

Prep Time 30 minutes

Cooking Time 15 minutes

Ingredients

2 t olive oil
2 shallots, peeled and finely chopped
2 garlic cloves, finely chopped
Sage, a few sprigs, finely chopped
400 g chicken livers
3 T sherry or brandy
1⁄4 t freshly ground nutmeg
Sea salt and freshly ground pepper, to taste
300 g butter, half melted and half cubed
50 g clarified butter, melted
2 bay leaves
3 - 6 sage leaves
15 pink peppercorns
Ciabatta, toasted, for serving
Gherkins, for serving

Method

Fry the shallots in the olive oil until soft and translucent. Add the garlic and sage and cook for 1 minute. Transfer to a blender.
Increase the heat and cook the chicken livers in the same pan for a few minutes on each side until lightly coloured but still a little pink in the middle – if you overcook the livers they will lose their smooth texture and become grainy.
Pour in the sherry or brandy and cook for 2 minutes, then add the nutmeg and season to taste. Simmer for a few minutes, then place the cooked livers into the blender with the cooked shallots, garlic and sage.
Add the melted butter and process until smooth. Add the cubed butter and process once more. Transfer the pâté into a serving bowl.
Pour over the clarified butter and sprinkle over the bay leaves, sage leaves and pink peppercorns.
Chill to set for 2 hours. Serve with the ciabatta and gherkins.

Cook’s note: If the butter seal isn’t disturbed, the pâté should keep for as long as two weeks in the fridge.

Discover more starter recipes here.

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Recipes & Articles by Abigail Donnelly

Rib-eye with anchovy salsa verde

Duck with poached peaches, roast red onions and glazed red grapes

Twice-baked cheese soufflés

Trout blinis

Shortbread biscuits with lime icing

Abby’s Beetroot Tarte Tatin

Hasselback potatoes

Porchetta with mushroom-and-sage stuffing

Meringue cake with cream cheese icing and caramel cornflake crown

Melon ball salad

Christmas trifle with Italian meringue

Chicken liver pâté

Chicken liver pâté

Ingredients

Method