INGREDIENTS
- 2 tsp (10ml) olive oil
- ½ small red onion
- 1 clove garlic, finely minced
- Pinch of thyme leaves
- Salt
- 225g frozen chicken livers, defrosted and cleaned
- 170g butter, room temperature
- 1 cup (250ml) frozen mixed berries
- 1 Tbsp (15ml) sugar
- Slices of toasted baguette
METHOD
- Heat the olive oil in a pot over medium-low heat. Add the red onion, garlic, thyme and a pinch of salt. Sauté until softened, about 3-4 minutes.
- Add the chicken livers and ½ cup of water. Bring to a simmer, cover and cook slowly over a low heat for 3-4 minutes, stirring occasionally, until the chicken livers are no longer pink. Set aside and allow to sit for 5 minutes.
- Tip the mixture into a sieve, strain off the excess liquid, and add the remaining pieces to a food processor.
- Start blending until coarsely chopped. While the blender is running, add the butter a knob at a time, until it is fully incorporated. Season to taste with salt and pepper.
- Spoon the pate into ramekins, smoothing the tops. Refrigerate until set.
- In the meantime, prepare the compote: Place the berries and sugar in a small pot, and cook slowly over medium-low heat, stirring often and mashing the berries with a spoon. Cook for about 15 minutes, until most of the liquid has evaporated. Refrigerate to cool.
- Once the pâté and compote have cooled, remove them from the fridge. Spoon the compote over the paté. Serve on a platter with the toasted baguette slices.
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