Yields6 Servings
 180 g unsalted butter
 1 small onion finely chopped
 1 garlic clove finely chopped
 ¾ tsp salt
 ¼ tsp black pepper
 Pinch of grated nutmeg
 500 g chicken livers
 2 tbsp brandy
 2 tbsp double cream
 55 g pistachio nuts, chopped
For the topping
 175 g redcurrant jelly
 2 tbsp lemon juice
 1 ½ tbsp water
 150 g mixed dried cranberries and sultanas

Heat half the butter in a large frying pan and cook the onion and garlic, stirring, for about 5 minutes until softened


Add the salt, pepper, nutmeg and livers and cook, stirring for about 8 minutes, until the livers are cooked on the outside but still pink inside; remove from the heat and stir in the brandy; put into a food processor, add the cream and blend until smooth; tip into a bowl and stir in the pistachios; spoon into a 750ml loaf tin and smooth over the top with a spoon


Melt the remaining butter in a small pan, then remove from the heat and stand for 3 minutes; skim off the froth from the butter


Spoon the melted butter over the top of the pate to cover the surface, leaving the white milky solids in the base of the pan; chill in the refrigerator for 30-40 minutes until set


For the topping heat the redcurrant jelly in a small pan with the lemon juice and water until melted, then simmer for 3 minutes; remove from the heat and stir in the fruit


Spoon on top of the pate, cover with clingfilm and chill in the refrigerator for about 3 hours until set


You can also spoon the fruit mixture on top when you take out the pate from the loaf tin.

Shopping cart


No products in the cart.