Festive Chicken Liver Pâté with Seeded Sourdough Toast and Orange Peel Garnish**
Ingredients:
For the pâté:
- 250g fresh chicken livers, cleaned
- 1 small shallot, finely chopped
- 2 garlic cloves, minced
- 100g unsalted butter (plus extra for sealing)
- 50ml brandy or port
- 1/4 tsp dried thyme
- 1/4 tsp ground allspice or nutmeg
- Zest of 1 orange (reserve a few thin strips for garnish)
- Salt and freshly ground black pepper, to taste
For the orange peel garnish:
- Reserved thin strips of orange peel
- 1 tbsp sugar
- 50ml water
For the toast:
- 4 slices of Baker Tom’s Seeded Sourdough
- Olive oil, for drizzling
Instructions:
1. Prepare the pâté:
- Melt 50g of butter in a frying pan over medium heat. Add the shallot and garlic, cooking until softened.
- Increase the heat slightly, add the chicken livers, and cook for 3-4 minutes until browned but still pink in the center.
- Deglaze the pan with brandy or port and let it simmer for 1-2 minutes. Stir in the thyme, allspice, orange zest, salt, and pepper.
2. **Blend the pâté:**
- Transfer the cooked mixture to a food processor. Add the remaining 50g of butter and blend until smooth. Taste and adjust seasoning.
- Spoon the pâté into a serving dish, smoothing the top. Chill in the fridge for at least 2 hours.
3. Prepare the orange peel garnish:
- In a small saucepan, combine the orange peel strips, sugar, and water. Simmer over low heat for 5 minutes until the peel is softened and lightly candied. Remove and let cool.
4. Prepare the toast:
- Preheat your oven to 180°C (350°F). Arrange the Baker Tom’s Seeded Sourdough slices on a baking tray, drizzle with olive oil, and bake for 8-10 minutes, flipping halfway, until golden and crisp.
5. Assemble and serve:
- Top the chilled pâté with the candied orange peel strips for a festive, zesty garnish. Serve alongside the toasted seeded sourdough slices for dipping or spreading.
This citrusy twist adds a touch of holiday cheer to a classic pâté, making it the perfect addition to your festive table!
