Ingredients
| 100 g | Shallots, finely sliced |
| 2 g | Minced garlic |
| 15 g | Fresh thyme, sprigs. tied in a bunch with string |
| 150 g | Madeira, dried |
| 150 g | Port, ruby |
| 50 g | Brandy |
| 75 g | White port |
| 15 g | Salt |
| 400 g | Chicken livers, trimmed weight (Main) |
| 300 g | Unsalted butter |
Directions
- Place the shallots, garlic and thyme in a container with the madeira, ruby and white port and the brandy and set aside overnight to marinate.
- The next day, heat the marinated mixture in a small saucepan until almost all of the liquid has evaporated and only a tablespoon or so remains.
- Stir regularly as the liquid is reducing so nothing sticks and burns on the bottom of the pan.
- Remove from the heat and then discard the bunch of thyme. Sprinkle the chicken livers with the salt.
- Heat the butter in a pan, saute the livers until they are just pink.
- Add the shallot/garlic reduction. The mixture will be quite wet.
- Blitz all this together in a food processor to make a fine puree, then use a spatula press this puree through a sieve.
- Transfer the sieved puree into a bowl and smooth the top.
- When it is cool, cover with cling film and refrigerate overnight