This pâté is best enjoyed when made two days in advance – the flavour will be fully developed and absolutely amazing!
Recipe by Santi Louzán
Photograph by Bruce Tuck
- 500ml (2 cups) full-cream milk
- 500ml (2 cups) water
- 4 tsp salt + extra, to taste
- 400g free-range/organic chicken livers, cleaned
- olive oil, to sauté
- 60g shallots/onion, peeled and finely chopped
- 1 garlic clove, peeled and crushed
- leaves of 2 fresh thyme sprigs, finely chopped
- 2 pinches freshly ground black pepper
- 100ml dry fortified wine
- 25ml whisky
- 400g unsalted butter, melted and kept warm
- wafer shards, to serve
- basil pesto, to serve
Combine the milk, water and salt in a shallow bowl. Add the chicken livers and set aside to soak, about 1 hour. Drain and rinse the livers well. Set aside until needed.
Heat the olive oil in a large frying pan, add the shallots/onion and sauté over medium heat until soft and translucent, about 5 minutes. Add the garlic and thyme and fry until fragrant, about 2 minutes. Increase the heat to high and add the chicken livers. Sprinkle with a pinch of salt and pepper, then fry until browned, 5 – 10 minutes, then add the dry fortified wine. Reduce the heat to low and simmer, uncovered, until the liquid has reduced slightly, about 1 minute. Add the whisky and simmer until the alcohol is cooked off, about another minute. Remove from heat and set aside to cool slightly.
Transfer the contents of the frying pan to a food processor and blitz until smooth. Adjust seasoning, if necessary.
Spoon the mixture into a 23 x 9cm terrine dish. Set aside to cool to room temperature, about 30 minutes.
Meanwhile, beat the warm butter and lard together until well combined. Spread a thin layer over the terrine using an offset palette knife. Refrigerate overnight, to set.
To serve, spoon dollops of the pate onto serving plates. Top with shards of wafer. Enjoy with a spoonful of basil pesto alongside.