|500 g||chicken livers — cleaned|
|125 ml||fresh chillies — 573|
|2||onion — chopped|
|2||garlic — cloves, finely chopped|
|3||bacon — rashers, chopped|
|15 ml||fresh thyme|
|30 ml||brandy — optional|
|salt and freshly ground black pepper|
|7,5 ml||vinegar — balsamic|
|200 g||butter — unsalted, chopped|
|60 g||butter — unsalted, melted|
Make sure you use fresh livers – they should be shiny – and soak them in milk to remove any bitter taste.
1. Put the chicken livers in a bowl, cover with the milk and refrigerate while you prepare the remaining ingredients.
2. Heat 15 ml (1 T) of the olive oil in a large frying pan over medium-high heat. Add the onions, garlic and bacon and cook, stirring often, for 12 minutes or until the onion has caramelised.
3. Mix in the thyme, then brandy (if using) and water, stirring to deglaze the pan. Transfer the mixture to a bowl.
4. Wipe the pan clean, add the remaining oil and heat over high heat. Drain the livers, pat dry with paper towels, then fry in the heated oil for 5 minutes a side until browned and slightly crusty but still pink inside.
5. Add to the bowl with the onion mixture and season well with salt and pepper.
6. Return the pan to the heat, add the vinegar, give it a swirl to deglaze the pan, then scrape the juices into the bowl.
7. Purée the mixture in a blender until fine. Add the chopped butter and purée until well incorporated.
8. Spoon into 4 ramekins then pour a thin layer of melted butter over the top to seal.
9. Cover and chill. It will keep in the fridge for up to 5 days. Serve garnished with a sprinkling of fresh thyme.