- 500 g free-range chicken livers
- 2 free-range eggs
- ½ cup double-thick cream
- 2 T brandy
- 1 clove garlic, crushed
- salt and freshly ground black pepper, to taste
- glazed clementines, for serving
- Melba toast, for serving
Preheat the oven to 160°C. Trim the livers and pat dry. Blend the livers with the eggs, cream, brandy, garlic and seasoning until smooth.
Pour into 6 small greased ramekins or baking dishes. Cover with baking paper. Place in a baking pan filled with enough hot water to come halfway up the sides of the ramekins and bake for 30 minutes or until slightly puffed and set. Allow to cool, then chill.
Spoon over a little of the clementine syrup, then garnish with the fruit. Pass around the rest of the glazed clementines at the table. Serve with Melba toast and glazed clementines.
Cook's note: Using thick double cream gives the pâté the right amount of richness. Classic chicken liver paté is topped with butter and sage, but mix things up and top it with these sweetly glazed clementines. You'll need a second portion!