CHICKEN LIVER PATE WITH REDCURRANT GELEE RECIPE

Chicken Liver Pate with Redcurrant Gelee Recipe image

Provided by á-2421

Number Of Ingredients 15

1/2 cup unsalted butter
1/2 cup chopped onion
1 tsp chopped garlic
1 lb chicken livers, cleaned and cut in half
1 1/2 tsp fresh thyme or 1/2 tsp dried
1 star anise (optional)
Salt and freshly ground pepper
1 Tbsp sherry vinegar
1 Tbsp Cognac
Topping
2 Tbsp unsalted butter, melted
Gelee
1/4 cup redcurranr jelly
2 Tbsp sweet wine
2 Tbsp chopped dried cherries

Steps:

Heat 1/4 cup butter in skillet over medium-high heat. Add onion and saute for 1 minute then add garlic and saute for 30 seconds. Add chicken livers, thyme, star anise, salt and pepper and saute for 4-6 minutes or until chicken livers are still pink in the centre. Add sherry vinegar and Cognac and bring to a boil. Remove star anise, if desired and transfer contents of skillet to a food processor. Add cream and remaining butter and process until smooth, adding more salt and pepper as needed. Line a small loaf pan with plastic wrap. Spoon in mixture and smooth top. If there is any mixture left over, spoon into a s mall container and reserve for another occasion. Pour melted butter overtop and chill 4 hours or until set. Keep refrigerated until needed. Combine redcurrant jelly, sweet wine and cherries in a small pot over medium heat and stir until melted. Cool. Remove pate from pan, cut into slices or spoon onto brioche and serve with a drizzle of gelee.