Name: Chicken liver pâté – with a twist
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Cuisine: Entertaining
Ingredients: 125 ml vinegar white wine; 50 g sugar; 5 ml coriander seeds; 200 g grapes seedless red; 60 g butter; 1 onion chopped; 250 g chicken livers cleaned; 5 ml fresh thyme or lemon thyme, finely chopped; 20 ml lemon juice; 20 ml brandy; 60 ml cream; butter melted; baguettes sliced, toast; rocket to garnish

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Ingredients (14)

SWEET AND SOUR GRAPES:

125 ml	vinegar — white wine
50 g	sugar
5 ml	coriander — seeds
200 g	grapes — seedless red

PâTé:

60 g	butter
1	onion — chopped
250 g	chicken livers — cleaned
5 ml	fresh thyme — or lemon thyme, finely chopped
20 ml	lemon juice
20 ml	brandy
60 ml	cream
	butter — melted
	baguettes — sliced, toast
	rocket — to garnish

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Method:

Grapes

Heat the vinegar and sugar together until simmering. Add the coriander seeds. Put the grapes in a sterilised jar. Pour the hot liquid over the grapes. Seal the jar and leave for a few days, or longer.

Pâté

Heat the butter in a saucepan. Add the onion and sauté until soft.Add the chicken livers and fry over a medium heat for 5 minutes. Add

the thyme and cook for a further 3-5 minutes.
Add the lemon juice, brandy and cream and stir over the heat for 1 minute. Remove from the heat and season to taste with salt and freshly ground black pepper.

Spoon into a food processor and blend until smooth. Pour into pâté dishes and leave to cool. Pour a thin layer of melted butter over the top, if you prefer. Chill until ready to serve.
To serve the crostini, spread the toast with liver pâté. Cut the grapes in half and scatter over the top. Garnish with rocket leaves.

Words and image: Ideas magazine

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