Chicken Liver Pâté

serves 4-6

THIS IS A REALLY RICH PÂTÉ, SO SERVE IT SPARINGLY IF IT'S THE STARTER FOR THE BIG CHRISTMAS MEAL. ITS CREAMINESS IS COMPLEMENTED BY THE CRISP MELBA TOAST.

ingredients

200 g/7 oz butter

225 g/8 oz trimmed chicken livers, thawed if frozen

2 tbsp Marsala

1½ tsp chopped fresh sage

1 garlic clove, roughly chopped

150 ml/5 fl oz double cream

salt and pepper (optional)

fresh sage leaves, to garnish

Melba toast, to serve

1 Melt 40 g/1½ oz of the butter in a large, heavy-based frying pan. Add the chicken livers and cook over a medium heat for 4 minutes on each side. They should be brown on the outside but still pink in the centre. Transfer to a food processor and process until finely chopped.

2 Add the Marsala to the pan and stir, scraping up any sediment with a wooden spoon, then add to the food processor with the chopped sage, garlic and 100 g/3½ oz of the remaining butter. Process until smooth. Add the cream, season to taste with salt and pepper, if using, and process until thoroughly combined and smooth. Spoon the pâté into a dish or individual ramekins, smooth the surface and leave to cool completely.

3 Melt the remaining butter in a small saucepan, then spoon it over the surface of the pâté, leaving any sediment in the pan. Leave to cool, then cover and chill in the refrigerator. Garnish with sage and serve with Melba toast.

Recipe from Christmas Recipes & Crafts