1lb (450g*) organic chicken livers, trimmed and cleaned
2 shallots, finely chopped
1 teasp. fresh oregano leaves (or thyme)
2 teaspoons grainy mustard
2 tablespoons (60mls) Sloe Gin (or brandy)
2 cloves garlic, crushed
8 oz (225g) organic butter
1 teasp. (5g) allspice or mace
Sea Salt and freshly milled pepper
Utensils & kitchenware
3-4 buttered cocotte (mini soufflé) dishes
Food blender or hand blender with glass mixing jug
Wooden spoon, tablespoon, teaspoon, garlic crusher, sharp knife, salt and pepper grinders
Small stainless steel pot and pyrex bowl to fit inside or a bain marie
Stainless steel or iron frying pan/wok
- Brown trimmed chicken livers in pan, using 1oz (25g) of butter, and cooking about 2 minutes on each side or until they are just pink inside. Transfer to food blender.
- Melt 5oz (150g) of butter and add to blender.
- Add chopped shallots and crushed garlic** to pan; cook until transparent. Pour alcohol on shallot mixture and stir any residue in the pan until you have a sauce. Pour over chicken livers.
- Now add mustard, allspice or mace, oregano or thyme, and blend until the mixture is as smooth as you like it. Divide between buttered pots.
- Melt remaining 2oz (300g) of butter in bain marie, and pour over pate in pots to seal. Decorate with oregano flowers or a sprig of leaves.
- Cover with film (or Gladwrap in NZ) and keep in fridge until required.
- Serve with a good wholegrain toast or, if you prefer, Melba or Sicilian toast.
*Conversion rounded up for grams
**Thanks to Maggie Moriarty for spotting that the garlic had not gone in with Version One.