Chicken liver – wash the livers in cold water, remove all sinew, place in a colander to remove as much excess liquid as possible then dry on paper towel as much as possible.
Thyme and Rosemary – pick leaves and finely chop leaves discard stalks.
Onions – top and tail, peel off skin, slice 2 mm.
- Place all the butter in a large mixing bowl and melt in the microwave until liquid, leave to one side to separate
Once the butter is split into yellow on the top and white on the bottom, pour the yellow clarified butter very slowly into a measuring jug. Either discard the white or save it for another recipe.
- Heat up one saucepan on a medium flame, add in 20 ml of oil, add in the sliced onion, garlic, thyme and rosemary.
Sweat until the onions have gone soft and add in the wine, continue to cook until the wine has nearly reduced completely.
Remove from heat and set aside.
- Place the two saute pans on high flames and heat until very hot, add in the oil, add in the livers just enough to leave gaps in the pan so to sauté not stew.
Season the livers and keep them moving, once the livers have an all round colour flambe each pan with a small amount of brandy.
Once the flames have gone, place the livers into the large sauce pan with the onions in.
Wipe the pans and repeat this process until all the livers are cooked and in the pan.
- Take the stick blender and start to blend the livers.
Very slowly pour in the clarified butter whilst still blending.
Continue this process until all the clarified butter and liver mix is smooth. Then slowly pour in the cream whilst still blending.
Place the sieve at the top of the second (empty) sauce pan and pour the pate into it a little at a time pushing the mix through with the ladle.
Once all the liquid is pushed through and you are left with only dry stringy sinew discard and repeat the process until all the mix is through.
Use the plastic spatula to scrape the inside of the pan so not to waste any.
On a clean flat surface lay out a piece of cling film one and a half times longer than the terrine mould, lay two more the same size over the top of it and wipe over with a damp clean cloth until they form one sheet together.
Place the cling film inside the terrine mould and push it in to the edges repeat this process to all 3 terrine moulds.
Fill the moulds evenly with the pate and fold in all the edges of the cling film to completely enclose the paté with cling film.
Refrigerate over night or blast chill if you can before serving
Once set its ready to slice or put into pots.
This is quite a loose pate although it is sliceable it is better put into pots, if you require a firm pate add an additional block of butter to your recipe.
- This recipe makes 6 kg of paté or 60 x 100 g portions.