The ingredients of the gelatine layer (step 1) can be
mixed into the pâté if you prefer a more solid pâté but remember to let the gelatine cool to room temperature first. We followed this method, sliced the pâté and cut out star shapes, which were placed on star-shaped pieces of
bread with sweet balsamic onions. To prevent the pâté from discolouring, don't leave it in the loaf tin for too long. Turn
it out onto a serving platter as soon as it has set, cover with
cling film and refrigerate.
1. Pour the stock into a saucepan and heat over a moderate
temperature. Remove from the plate, add the gelatine
and stir until dissolved. Stir in the peppercorns. Pour the
mixture into a 27 x 7 x 8cm loaf tin lined with cling film and
refrigerate until set.
2. Heat the butter and olive oil in a frying pan over a high
heat and stir in the onion, garlic and sage. Stir-fry over a
moderate heat until the onion is soft and shiny.
3. Add the chicken liver and stir-fry until sealed. Pour in
the orange liqueur and scrape the bottom of the pan to
loosen the brown bits. Simmer until almost all the liqueur
has cooked away. Transfer the mixture to a food processor,
add the butter and pulse to form a smooth purée. Pour the
mixture over the set gelatine in the loaf tin and level with
the back of a spoon. Refrigerate until set, turn the pâté out
onto a serving platter and cut into slices. Serve with whole-wheat bread and balsamic onions. Makes 1 loaf tin.