Chicken Liver Paté & Apple Chutney


Serves: 4-6    Preparation time: 10 minutes
Cooked: on the hob | Cooking time: 30 minutes + 5 hours to set


250g chicken livers, defrosted if frozen
125g butter, room temperature
½ large clove garlic, grated finely
½ teaspoon dried thyme
30g extra butter, melted for finishing
salt and pepper

For the apple chutney:
2 apples
50ml wine vinegar
50g jam sugar
1 tablespoon vegetable oil
1 teaspoon dried sage or thyme
salt and pepper

To serve:
Couple handfuls of mache or salad leaves and a balsamic glaze

1.    Brush a loaf tin or small roasting dish (approx 10cm x 20cm) with oil and line with a double layer of cling film.
2.    Trim the livers so they are free from stringy bits and roughly chop them. Heat 25g of the butter in a frying pan until it is hot but not burning and add the livers with the garlic, thyme, salt and pepper. Cook uncovered until the livers are firm but still pink inside. Remove from the heat and spoon into a mixing bowl. Make sure you get all the pan juices and leave to cool for 5 minutes.
3.    Add the room temperature butter and blend until smooth. Taste and season well. Spoon into the tin and put it into the fridge for 15 minutes. Meanwhile melt the final 30g butter and once the paté is slightly set on top, pour over the butter to form a seal for the paté and sprinkle over some thyme if wished. Leave to set in the fridge for at least 5 hours. You can make this up to 2 days in advance and store covered in double cling film in the fridge.
4.    In the meantime make the chutney by coring the apples and chopping them into 2cm dice, then putting all the ingredients into a saucepan and cook without a lid over a moderate heat for about 10-15 minutes or until you have a soft sticky mix. Store this is a jar, you can make several batches of this at once and store it in the fridge for up to 1 month.  (try using it on croustades with a little Brie as a canapé)

To serve: lift the paté out of the tin and cut into squares. Put this to one side of the plate, put a small pile of salad leaves and a good spoon of chutney alongside. Serve with plenty of French bread.