Creamy Chicken Liver Pâté topped with a Sweet Elderberry, Port and Thyme Syrup.
Last week when out for a meal, I had a particularly delicious chicken liver pate. The sweet cranberry syrup topping complemented the rich flavour of the pate perfectly, so I decided to re-create something similar at home. However I have used port and elderberry for the syrup because that’s what I had in the cupboard!
Other berries can be used in the syrup topping such as cranberry, redcurrant or blackberry, alternatively citrus fruits like orange would work well.
Ingredients: Makes One Pot
- 400g Chicken Livers
- 100g Salted Butter
- 1 Large Clove of Garlic
- ½ Red Onion
- 1tsp Allspice Berries
- 1tsp Black Peppercorns
- 50ml Double Cream
- Bunch of Thyme
- 50ml Port
- 50ml Elderberry Syrup
Sauté the onions and garlic in half of the butter until soft and translucent, then add a splash of port.
Remove the connective tissue from the chicken livers and add to the onions and garlic, cook until just a little pink on the inside – around five minutes.
Transfer to a blender and add a splash of the double cream, the black pepper and allspice berries. Blend until smooth. (Add more of the cream if necessary.) Season to taste.
Meanwhile, in a small pan, combine the rest of the butter, the elderberry syrup and the port, cook on a high heat, allowing it to boil vigorously for a few minutes, then add the thyme leaves.
Spoon the Pâté mixture into a sterilised jar, and pour over the thickened syrup.
Leave to set in the fridge for a few hours before using; it will keep in the fridge for around one week.