Chicken liver pâté with sherry jelly
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- Abigail Donnelly
- Easy
- 5 minutes, plus overnight chilling time
- 10 minutes
- Zandvliet Shiraz
- Buy Ingredients Here
“I tested this version at home and when I looked in the fridge my hubby had eaten most of it, which must mean it’s a great recipe!” – Abigail Donnelly
Ingredients
- 2 T butter
- ½, onion, finely chopped
- 3 cloves garlic, chopped
- 4 sage leaves
- 250 g free-range chicken livers
- 1 cup cream
- salt, to taste
- fresh bay leaves or thyme, to garnish
- sliced gherkins, for serving
- For the sherry jelly:
- 2 t gelatine powder
- ¼ cup water
- 1 cup sweet sherry
Cooking Instructions
1. Melt the butter in a pan. Add the onion, garlic and sage and cook slowly until the onion is soft. Add the chicken livers and cook for 5 minutes. Add the cream and cook for a further 5 minutes. Cool, then blend until smooth and season.
2. To make the sherry jelly, soften the gelatine powder in the water until spongy. Heat the sherry in a saucepan and whisk in the gelatine. Allow to cool.
3. Spoon the pâté into a bowl, carefully pour over the jelly and garnish with the bay leaves or thyme and cucumbers. Chill for 6 hours or overnight.
Cook's note: You can substitute the sherry with sweet dessert wine.
Find more Christmas recipes here.
Photographs: Jan Ras
Food assistants: Emma Nkunzana and Nicola Naude
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