Ingredients

Method

• 3 T olive oil
• 2 shallots, minced
• 4 cloves garlic, minced
• 4 sprigs thyme
• 250 g free-range chicken livers
• ¼ cup brandy
• ½ cup cream
• salt, to taste
• white pepper to taste
• 50 g clarified butter , for topping*
• bread or Melba toast, for serving

Method

Ingredients

1. Heat the olive oil in a large pan over a medium heat, then add the shallots, garlic and thyme. Cook for 10 minutes, or until soft.

2. Increase the heat and fry the chicken livers for 5 minutes, then deglaze* the pan with the brandy and cook for a further 5–7 minutes, or until the chicken livers are tender.

3. Reduce the heat, then add the cream and season. Bring to a boil, then pour the mixture into a blender and blend until smooth.

4. Pour into small bowls or ramekins, top with the butter and allow to cool until set, this should take a few hours. Serve with crispy bread or Melba toast.

Find more Christmas recipes here. 

Photograph: Myburgh Du Plessis
Food assistants: Bianca Strydom, Jarryd Thesen, Mogau Seshoene