The Pate recipe - its gorgeous.
225g unsalted butter.
400g chicken livers finely chopped.
4 tablespoons of Madera
3 large shallots chopped
2 large garlic cloves chopped
1 teaspoon of fresh thyme.
1 pinch of ground allspice
2 tablespoons of double cream.
Salt and pepper to taste.
Thyme to garnish.
Place 85g of the butter in a pan and make clarified butter.
Place 42g of butter in a pan and fry chicken livers for five minutes over medium heat add Madera and set alight to burn off alcohol. Place in a blender.
Place 42g butter in the pan and fry shallots for five minutes over medium heat, add herbs and spices cook for a few minutes and add to chicken livers in blender. Add more Madera if required. Add the remaining butter, cream and salt and pepper to taste. Blend the ingredients and when smooth place in a suitable pate dish, cover with the clarified butter and chill in the fridge for 4 hours.