Chicken Liver and Amarula Paté

Great for canapés, the Amarula adds an indulgent twist!

1. 1

   To make the pate, trim the livers of any sinew, then rinse under cold water and pat dry with kitchen paper.
   
   Crush the peppercorns with back of a large knife or by pressing the base of a saucepan on top of them.
   
   Melt a knob of the 150g butter in a large frying pan, and gently fry the shallot until softened but not coloured. Increase the heat, then add the livers, garlic, sprig of thyme and the crushed peppercorns. Cook until the livers are browned but still soft to touch, and a little pink in the middle.
   
   Add the Amarula and cook for about 30 seconds. Remove from the heat and transfer to a food processor, removing the thyme stalk. Blitz to a paste and then add the remaining butter from the 150g, and cream. Season with salt and blend until really smooth.
   
   Spoon into 6 small dishes, such as ramekins and smooth over the surface with the back of a teaspoon.
   
   Melt the remaining 75g of butter in a small pan, and leave for a couple of minutes for the milky solids to settle on the bottom of the pan. Spoon off any scum from the surface then pour the golden (clarified) butter on top of the pate dishes, and decorate the top with some extra green peppercorns, plus a few sprigs of thyme. Leave in the fridge to set for a couple of hours or more.
   
   To serve the pate, leave at room temperature for about 30 minutes to enjoy at it’s best, and serve with some toasted brioche, bre