Making your own paté is an extra-special touch- this version is flavoured with wine, cream, garlic and sage
Ingredients
- 100g jumbo sultana and raisins
- 6 tbsp sweet dessert wine
- 100g unsalted butter
- 2 x 400g/14oz packs chicken livers, cleaned
- 2 garlic cloves, crushed
- 2 tbsp chopped sage
- 150ml pot double cream
To serve
- thinly sliced brioche rolls
- few salad leaves
Method
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Put the dried fruit and dessert wine in a bowl. Cover and microwave on High for 3 mins. Meanwhile, gently melt the butter in a large pan and fry the livers with the garlic, sage and plenty of black pepper for about 5 mins until browned.
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Tip the mixture into a food processor, scraping in all of the buttery juices and blend until smooth. Pour in the cream and 2 tbsp of the wine from the dried fruit, season with salt, then blend again.
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Generously oil the insides of 8 x 100ml ramekins. Spoon some wine-soaked raisins into the base of each ramekin, then top with the parfait. Cover and chill. They will keep for 2 days in the fridge or 1 month in the freezer. Thaw overnight in the fridge.
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To serve, run a knife round the inside of the ramekins and turn the parfait out onto plates. Accompany with toasted brioche and a few salad leaves.