Method

1. First trim off any greenish or white sinewy bits from the chicken livers.

2. Melt 15g (½ oz) butter in a large frying pan on a low–medium heat and, when it starts to foam, add the chicken livers. Cook for 2–4 minutes on each side, cooking time will depend on the thickness of the livers, but they should still be slightly pink inside. Remove the livers to the bowl of a food processor and set aside.

3. Melt further 15g (½ oz) butter in the same frying pan over a medium heat, add the shallots and garlic and cook for 6–8 minutes until slightly golden. Tip in the thyme, port and brandy and continue to cook until the liquid has reduced to approximately 2 tablespoons. (Be very careful when adding the alcohol, as it may flame, so stand well back and make sure you pre-measure it – don’t hold the bottle of brandy or port directly over the hob.)

4. Place the shallot mixture in the food processor with the chicken livers, making sure to scrape the pan to get all the juices in. Whiz everything together until smooth then allow to cool completely. Cut half of the remaining butter into cubes and add to the chicken livers, whiz together again and season to taste.

5. Spoon into a serving bowl and smooth the top. Meanwhile, melt the remaining butter and pour a thin layer over the surface. Cover with cling film, and chill in the fridge until set. Allow to come up to room temperature before serving with tomato salad and melba toast.

Tip: Make in individual pots or ramekins if you prefer. Keep chilled and eat within 2 days.

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Comments

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I hope Kerrygold take a bit more notice before they publish this - the instruction mention brandy although this is not in the ingrediant list.The ingredients call for "50g peeled and chopped" (let's assume they would be the shallots, but not mentioned until the instructions)I would personally recommend foregoing the butter at step 4, in favour of a tablespoon of double cream. Overseason as will be chilled, and perhaps at little more thyme and garlic... but that's just me!