Edited from Waitrose
- 1 tbsp olive oil
- 400g pack Waitrose chicken livers
- 1 shallot, finely chopped
- 1 clove garlic, crushed
- 1 tsp fresh thyme leaves
- 2 tbsp dry sherry or brandy
- 150g butter, softened
- Grated zest of half an orange
- Juice of 1 orange
- Heat the oil in a frying pan and fry the chicken livers for 3-4 minutes over a medium/high heat to colour – the livers should still be pink in the middle like a rare steak but nice and coloured all over on the outside. Waitrose say cook for 8 minutes but this just gives the final dish a very offaly flavour, I guess they are just covering their asses.
- Transfer the livers to a food processor.
- Add the shallot, garlic and thyme leaves to the pan and fry for 2 minutes. Pour over the alcohol(s) and simmer for 30 seconds. Transfer the shallot mixture and all the pan juices to the food processor
- Add 100g of the butter and the orange zest, juice and seasoning.
- Whizz to a smooth paste.
- Spoon the mixture into a sterilised half litre kilner jar (or between 6 small ramekins or small serving dishes) and allow to cool.
- Melt the remaining butter in a small pan, then remove from the heat and let the milky residue settle at the bottom. Spoon a little of the liquid from the top over the pâté to cover, then chill until set.