Chicken liver pâté.

Have you ever loathed a particular food for most of your life and one day experience said particular food and find that its actually quite tasty? Growing up, my mom used to fry up chicken livers in a sauce, I remember hating every morsel of any chicken liver dish ever(sorry mom) until as recent as a few years ago my soon to be brother in law, changed this deep rooted hatred into a new found food love with a chicken liver dish I would never forget. The dish was fairly simple in that it was served in a relish, yet packed a flavour punch that bowled over my tastebuds and changed my stance on chicken livers for the rest of my food filled existence.

The chicken liver pâté is super easy to recreate at home and only requires a blender as special equipment. This recipe is adapted from a Woolworths Taste Magazine recipe.

Ingredients:
– 400g Chicken livers

– 3 Tablespoons of Sherry/Brandy (I only had Port on hand)

– 300g butter half melted and half cubed

– 2 Shallots finely chopped

– A few sprigs of Sage finely chopped

– A few bay leafs

– 2 Tablespoons of olive oil

– 2 Garlic cloves finely chopped

– 1/4 t nutmeg

– Salt and pepper to season

– 50g clarified butter

– 2 bay leaves

– 3-6 sage leaves

Method:
Fry the chopped shallots until translucent. Add the garlic and chopped sage and cook for 1 minute, set aside.
In the same pan, increase the heat and add the chicken livers, cook 3 minutes on each side, the livers should be light and with a slight pink colour.

Be cautious not to overcook, this changes the texture of the pâté to that of a grainy consistency. Pour in the sherry/brandy or in my case the port and cook for a further 2 minutes, the. Add the nutmeg and season to taste.
In a blender, add the livers with the shallots, garlic and sage. Add the melted butter and blitz to combine. Add the cubed butter and blitz once more to a smooth consistency. Pour into a pâté dish or baking tin would do(just be sure to line with parchment first. Place the sage and bay leaves on top and pour the clarified butter on top. Place in the fridge to set for 2 hours.

Serve on warm freshly baked bread rolls.