- 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
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.