I love to serve chicken liver pate with a crispy melba toast and a dollop of something sweet. Its silken smooth so it needs the crunch. The Marmalade offers a bitter-sweet flavour which is rather delicious. If you want to be really wild, stir a splash of whiskey into the marmalade to give it that boozy edge.
250gm free-range chicken livers
125gm butter (and a bit extra to coat the top if desired)
1 large onion (white), chopped
1 – 2 cloves garlic, crushed
2 bay leaves
freshly ground black or white pepper (I prefer white)
Thinly sliced stale baguette for the Melba toast
Melt the butter in the pan and sauté the onion for about 5 minutes until turning soft.
Add the chicken livers, garlic and bay leaves and cook over a moderate heat, stirring until the chicken livers are just done – about 4 – 8 minutes. Season with salt and pepper. Add the brandy just before finishing off and allow this to cook for a couple of minutes.
Remove from the heat and let it cool.
Remove the bay leaves and blend in a food processor until it is as smooth as it will go. It takes a few minutes. Season with salt and lots of freshly ground white pepper (to taste). Spoon the pate into ramekins or other serving dishes and cool.
When cool melt some butter (microwave is great) and pour over the pate which looks pretty decorated with a bay leaf. Cool in the fridge until serving.
To make the Melba toast slice a stale baguette as thinly as possible and lay the slices out on a cooling rack which you have placed over a large baking tray. This allows for the warm air to flow under and over the bread to dry it out. Bake in an oven preheated to 150C for about 20 minutes until dried out and just starting to colour. They do not need to be golden brown. Store in an airtight container until you are ready to serve.
If you are making the canapes yourself rather than allowing your guests to spread themselves, do so just before serving as the Melba toast will soften quite quickly.
Michael’s wine recommendation – CLICK HERE
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