Serves: 8
Ingredients
- Paste
- 250 g Pack frozen chicken livers, defrosted, (9oz)
- 1 tbsp Olive oil
- 1 Onion, chopped
- 25 g Butter, (1oz)
- 2 Garlic cloves, finely chopped
- 2 tsp Brandy
- 150 ml Chicken stock, (1/4 pint)
- Little salt
- ½ tbsp Roughly crushed black peppercorns
- Chutney
- 2 tbsp Olive oil
- 2 Large red onions, halved, thinly sliced
- 50 g Light muscovado sugar, (2 oz)
- 3 tbsp Cider vinegar
- 150 g Blackberries, (5 oz)
- pieces To Serve
- 1 Ciabatta bread
- Handful watercress
Method
1. To make the pate, add the chicken livers to a sieve, rinse with cold water, drain well then tip out on to a chopping board. Roughly chop, discarding any central white cores.
2. Heat the oil in a frying pan, add the onion and fry for 5 minutes until softened and just beginning to turn golden. Add the butter, heat until melted then mix in the garlic and chicken livers. Fry for 3-4 minutes, stirring until the livers are browned but still pink in the centre.
3. Add the brandy, heat until bubbling, then flame with a lit taper or long match. Stand well back until the flames subside, then stir in the stock, salt and peppercorns. Cook over medium heat for 3-4 minutes until some of the stock has evaporated. Allow to cool then blitz in a food processor or liquidiser until smooth. Spoon into a dish, cover and transfer to the fridge when cool enough. Chill for 3 hours or overnight.
4. To make the chutney, heat the oil in a large frying pan, add the onions and fry for 10 minutes, stirring until softened. Stir in the sugar and fry for 5-10 more minutes, stirring more frequently until the onions are caramelised.
5. Mix in the vinegar, blackberries and a little salt and pepper and cook for 3 minutes until the blackberries are just cooked through. Take off the heat, spoon into a clip jar, cover and leave to cool.
6. To serve, slice and toast the bread, cut each slice in half again then spread with the chilled pate, a leaf or two of watercress and a generous teaspoonful of the chutney. Arrange on a large plate and serve with drinks.
Tip: Store any leftover chutney in the fridge as it has only small amounts of vinegar and sugar.
For more information visit, www.seasonalberries.co.uk
