TO DRINK: Douglas Green Medium Cream Sherry has always been wonderful with liver pâté.
Chicken liver pate with red onion marmalade
- 225g butter
- 300g chicken livers, cleaned and trimmed
- ½ onion, finely chopped
- ½ apple, peeled, cored and chopped
- 30ml (2 tbsp) cognac or brandy
- 1 garlic clove, chopped
- 2,5ml (½ tsp) fresh rosemary, chopped
- 5ml (1 tsp) fresh thyme, chopped
- 5ml (1 tsp) Dijon mustard
- 15ml (1 tbsp) honey
- Red onion marmalade
- 4 red onions
- 30ml (2 tbsp) unsalted butter
- 60ml (¼ cup) sugar
- 250ml (1 cup) dry red wine
- 50ml red wine vinegar
- salt, to taste
In a medium-sized pot, melt 30ml (2 tbsp) of the butter and sauté the livers until just pink inside, about 5 minutes. Remove from the heat, drain the excess juices and set aside.
In the same pot, melt a further 30ml (2 tbsp) of the butter and sauté the onions and apple until the onions are translucent and the apple is soft. Remove from the heat and add the cognac, garlic, herbs and mustard. Place in a food processor with the livers.
In the same pot, melt 125g of the butter. Once the butter has softened and absorbed all the flavours from the pot, add this to the food processor with the honey.
Blend until a smooth paste is formed. Push the pâté through a fine sieve to get a smoother texture. Once sieved, transfer into a serving dish and smooth out the top. Clarify the remaining butter and pour on top. Refrigerate until the butter sets to form a cap.
To make the marmalade, top and tail the onions. Halve lengthways and cut into thin slices. Heat the butter in a thick-bottomed pan on a medium heat. Add the onions and sugar and cook, stirring occasionally, until the onions begin to caramelise, about 10 – 15 minutes.
Add the wine and vinegar. Bring to the boil and then reduce to a low heat. Simmer until the liquid has reduced and the onions take on a sticky, shiny appearance. Remove from the heat and season with a little salt. Serve together with the pâté and fresh ciabatta.