Country-style pâté

Paté del campo

MAKES 800 G (1 LB 12 OZ)

300 g (10½ oz) unsalted butter

2 sage leaves, for garnishing

90 g (3¼ oz) diced tocino

1 large red onion, chopped

2 garlic cloves, crushed

400 g (14 oz) chicken livers, cleaned of all fat, sinew and greenish parts (gall)

6 sage leaves

60 ml (2 fl oz/¼ cup) brandy

100 ml (3½ fl oz) thin (pouring) cream

2 teaspoons thyme leaves

To make clarified butter for topping the pâté, gently heat 150 g (5½ oz) of the butter in a small saucepan over low heat for 5 minutes. The white, frothy milk solids will start bubbling to the surface; when this stops, the butter will have separated into three layers, with a nutty golden liquid in the middle. Turn off the heat and carefully scrape off the white froth coating on the surface and discard. Pour the middle layer of clarified butter into a glass container, taking care not to reincorporate the whey that is sitting on the bottom of the pan. Set aside.

To make the pâté, cook the tocino in a large non-stick frying pan over medium heat until crispy. Remove and drain on paper towel.

Put a knob of the remaining butter into the same frying pan over medium–low heat. Gently sauté the onion and garlic for 5 minutes, or until soft. Add the chicken livers and cook for 2 minutes on each side; they should be lightly cooked on the outside but still pink in the middle.

Add 4 sage leaves and the brandy. Light with a match, then stand back and wait for the flame to go out. Add the cream and thyme leaves and cook for 2 minutes.

Put the contents of the frying pan into a food processor with the tocino and blend until smooth. Add the remaining butter, a few chunks at a time, and pulse to incorporate. Adjust the seasoning, adding a little more salt than you would normally use if necessary, keeping in mind this dish may need extra because it is eaten cold.

Put the pâté into individual ramekins, a Spanish earthenware dish (see photo) or a serving bowl of choice. Allow to cool for a few minutes then dress with the remaining sage leaves and pour over the clarified butter. Cover with plastic wrap and chill in the fridge for at least 4 hours.

Note

This dish tastes best a few days after being prepared, when the flavours have further developed.