Chicken liver pate is a classic South African starter. Typically made with chicken livers, chillies, spices, a little wine and butter and/or cream it’s a restaurant staple. This is a slightly posher version of that staple that incorporates brandy and raisins for sweetness. This is an ideal breakfast or starter dish for a New Year’s Eve meal or a New Year’s Day breakfast. The other advantage of this dish is that it can be made up to three days in advance.
Prep time 30 mins/Cook time 60 mins/serves 6 (plus soaking and over night chilling)
Ingredients:
60g large blonde (or golden) raisins, plus extra for garnish
2-3 tbsp brandy
100ml (2/5 cup) white wine
100ml (2/5 cup) port
4 shallots, finely sliced
1 garlic clove, finely sliced
200g butter
200g chicken livers, all large vessels and any traces of sinew removed
2 medium eggs, beaten
25g (1/3 cup) pistachios or hazelnuts, finely sliced, plus extra to garnish
50g (1/4 cup) melted clarified butter (ghee)
Method:
The day before, put the raisins in a small bowl, pour over enough brandy to cover, then set aside to soak for 1 hr. Pour the wine and port into a small, deep saucepan, tip in the shallots and garlic, then simmer until reduced by two-thirds (about 10 mins). Remove from the heat and pass through a fine-meshed sieve, pressing to extract all the juices. Set aside to cool. Melt the 200g butter, then leave to cool slightly.
In a food processor, blend the chicken livers until smooth, then add the wine reduction followed by the eggs, the cooled melted butter, 1 tsp salt and ½ tsp freshly-ground black pepper. Pass through a fine-meshed sieve into a jug, stir in the nuts, then set aside.
Pre-heat your oven to 160°C (140°C fan/320°F/gas mark 3).
Drain the raisins, then divide them between 6 x 125ml ramekins. Pour the chicken liver mixture over, leaving a small space at the top of each one. Stand the ramekins in a small roasting tin (or similar ovenproof dish with sides to make a bain-marie) then pour in enough hot water to reach two-thirds of the way up the sides. Cover with foil and bake for 35-40 mins. To check when cooked, push a fine knife blade into the centre and, if it comes out hot and clean, the pâté is ready. If not, continue to cook, but don’t overcook or let them soufflé up or the texture of the pâté will be grainy.
Remove the ramekins from the bain-marie, then pour a thin layer of clarified butter over each dish to seal. Scatter over a few extra raisins and pistachios to garnish as the butter is setting. Set aside to cool, then refrigerate for up to 3 days.
To serve, put each ramekin on a plate and serve with toasted bread (rye or whole-grain is good) and a few dressed salad leaves.
