Chicken Liver And Raisin Pate
What a delicious treat! Bread has never tasted so good
with this gorgeous pate
Fills 5 x 150ml moulds
200g chicken livers – with all traces of sinew and gall bladder removed
200g unsalted butter – melted and cooled slightly
1 tsp salt
½ tsp ground white pepper
60g large raisins
100ml white wine
4 shallots – finely sliced
1 clove garlic – finely sliced
50g clarified butter – melted
- Put the wine and port in a deep pan, add the shallots and garlic and reduce by two-thirds volume.
- Remove from the heat and pass through a fine sieve, pressing to extract the maximum of juices.
- Allow to cool.
- Blend the chicken livers until smooth and then add the port/wine reduction followed by the eggs, the melted butter and salt and pepper.
- Pass through a fine sieve and set aside.
- Divide the raisins between the 5 moulds and pour the chicken liver mixture over, leaving a small space at the top of each one.
- Put the moulds into a bain-marie with enough cold water to reach two-thirds of the way up the sides.
- Cover with foil and cook in the pre-heated oven, 140 degrees C for 30-40 minutes.
- To check the cooking, push in a fine knife blade, if it comes out hot and clean the pate is ready.
- If not, continue to cook.
- When cooked, seal each dish with a thin layer of clarified butter. Leave to cool and refrigerate.