From Australian Women’s Weekly Home Library “French Cooking Made Easy”
500gm chicken livers
1/3 cup port
1 small onion, finely chopped
1 clove garlic, chrushed
1/3 cup cream
1/4 tsp nutmeg
1/2 tsp ground thyme
1 tsp gelatine
1/2 chicken stock cube
1/2 cup water
1.Trim and wash the livers, cut in half. Place the livers in a small bowl with the port; stand for 2 hours.
2.Strain livers, reserve the liquid. Melt half the butter in a frying pan, add onion and garlic, stir over heat until onion is soft. Add livers to the pan, stir over heat for a few minutes or until livers change colour. Add reserved liquid, simmer mixture uncovered for 1 minute.
3. Melt remaining butter. Blend or process liver mixture, cream, nutmeg and thyme until smooth. Add melted butter while the motor is operating.
4.Process until smooth, pour into serving dish, cover and refrigerate for 2 hours.
5. Sprinkle gelatine and crumbled stock cube over water, dissolve over hot water (or microwave on high for about 30 secs, cool to room temperature.
6.Arrange bay leaves and strips of canned pimiento on pate, carefully pour gelatine mixture over pate, refrigerate overnight.
It is not necessary to seal the pate with the gelatine topping if you are short on time. The taste remains delicious and smooth.
*Villiera, (Chenin Blanc), Stellenbosch, South Africa, Jeff Grier for Marks & Spencer, 2010, MYR119
* A small addition of Botrytized fruit for complexity. French oak for Barrel Fermentation and ageing 40% fermented in oak, then removed, balance left sur lie for 3 months.