- For the pâté:
- 500 g chicken livers
- 120 g salted butter
- 6 spring onions, white and pale green parts only, sliced
- 1 fresh thyme large sprig
- 1 garlic clove, peeled and finely chopped
- 2 T verjuice
- 3 T cream
- Sea salt and freshly ground black pepper, to taste
- Nutmeg a pinch
- For the jelly:
- ½ cup verjuice
- ½ T powdered gelatine
- Crusty fresh bread or crackers, for serving
- Capers, for serving
To make the pâté, trim and rinse the livers, then set aside in a colander. Melt the butter in a large frying pan over a medium heat, add the spring onions and thyme, and cook gently for 3–5 minutes, or until the onions are soft but not browned. Stir in the garlic and cook for a further minute. Increase the heat, add the livers and fry briskly for 3–5 minutes, or until lightly browned on the outside, but still rosy in the middle.
Tip the livers and their juices into a blender. Deglaze the pan with the verjuice, stirring and scraping to dislodge any bits. Bubble for 30 seconds, remove the thyme and pour the pan juices into the blender.
Blend to a fine, smooth paste, then add the cream, and blend again until just combined. Season to taste with salt, pepper and nutmeg, then pour into a pâté dish (or individual pots) and smooth the top. Cover with clingwrap and chill for 2 hours.
To make the jelly, pour the verjuice into a small bowl. Sprinkle over the gelatine and allow to “sponge” for 3 minutes. Set the bowl in a pan of simmering water that comes halfway up the sides and leave until the mixture is clear. Allow to cool for 3 minutes, then pour the jelly over the pâté in an even layer. Sprinkle with thyme leaves and black pepper, then chill until the topping has set.
Serve with bread or crackers and capers.