Midnight snacking on my favourite kapokbos-infused chicken liver pâté atop a slice of toasted plaasbrood. I’ve recently discovered that a dab of korrelkonfyt (grape preserve) is an absolute necessity when serving this spread!
The recipe is inspired by my mother’s version, whose famed chicken liver pâté is always the attraction at many Sunday lunches. Regular sage, thyme, rosemary or wild rosemary (kapokbos) also pairs perfectly with chicken livers – and I’ve utilised the latter here.
Perfect Chicken Liver Pâté
Prep time: 10 mins /Cook time: 25 mins plus chilling /Serves: 6-8
You will need:
- 500g organic chicken livers, rinsed
- 1 large onion, diced
- 250g butter, plus extra for sealing
- 20ml fresh cream
- 10ml dry sherry
- 1 clove of garlic
- 3-4 large sprigs of thyme leaves
- 1 large sprig rosemary or wild rosemary leaves(kapokbos)
- Salt and pepper
Method:
Melt half of the butter in a large frying pan. Fry the onion until soft then brown the chicken livers. Season with salt and pepper and deglaze the pan with sherry.
Reduce the heat and add in the remaining butter along with the thyme and rosemary leaves. Simmer the livers in the butter until cooked through. Leave the mixture to cool to room temperature. Pour the mixture into a blender and add in the garlic clove and the cream.
Blitz until smooth then pour into a serving dish and refrigerate until firm. Melt a little extra butter and gently pour over the top of the pâté to form a seal. Place one or two kapokbos leaves into the butter and refrigerate until firm.
Serve the pâté with fresh bread, water biscuits and korrelkonfyt.
