Chicken liver pate
Ingredients for 6-8
500 g chicken liver
2 shallotts, finely sliced
1 garlic clove
2 tbsp oil
dried thyme (to taste)
100 ml port wine
1 star anise
1 cinnamon stick
1. Wash and clean the liver under running fresh, cold water. Put into a sieve and drain the excess liquid.
2. Heat the oil in a frying pan. Add the shallotts, mashed garlic and sautee for a few minutes. Add the liver, thyme
and cook on medium heat for about 15-20 minutes, stirring frequently.
3. In another pan heat the wine. Add the cinnamon and anise and heat on medium heat until it gets thicker and
reduced to half. Discard the seasoning. Set aside.
4. Cook the liver until well done and place in a blender.
5. Add the reduced wine and blend everything in a blender.
6. Cover a flat, rectangular dish with cling film. Pour the pate into it and smooth the top. Leave in the fridge for at
least one hour or preferably overnight.
7. Cut the pate into your preferred shapes. Serve with similar sized fresh bread, place some fresh fig over the top or
you can serve with your kid’s favourite chutney or relish too (the sweetness really complements the pate).