Recipe
Serves 6 x number 2 ramekins or 12 number 3 (600ml mix)
Ingredients:
100g game livers - rabbit, partridge with all traces of sinew and gall bladder removed
100g chicken livers
2 eggs, free range
200g unsalted butter - melted and cooled slightly
1 tsp salt
½ tsp ground white pepper
200g large raisins (100g for garnish)
400ml jasmin tea-infused water
100ml white wine
100ml port
4 shallots - finely sliced
1 clove garlic - finely sliced
4 sprigs of thyme
150g clarified butter - melted
50g chopped pistachios and hazelnuts
Method:
Pre-heat oven to 150°C. Bring the infused jasmine tea water up to a boil and infuse the raisins.
Put the wine and port in a deep pan, add the shallots, thyme and garlic and reduce by two-thirds volume. Remove from the heat and pass through a fine sieve, pressing to extract the maximum of juices. Allow to cool.
Blend the livers until smooth and then add the port/wine reduction followed by the eggs, the melted butter and salt and pepper. Pass through a fine sieve and set aside.
Divide ½ the raisins between the moulds and pour the chicken liver mixture over, leaving a small space at the top of each one. Put the moulds into a bain-marie with enough cold water to reach two-thirds of the way up the sides. Cover with foil and cook in the pre-heated oven for 12 - 15 minutes for the small ramekins and 20 - 25 minutes for the large. To check the cooking, push in a fine knife blade, if it comes out hot and clean the pate is ready. If not, continue to cook until thereâs no wobble.
When cooked, seal each dish with a thin layer of clarified butter and a sprinkling of the remaining raisons or chopped nuts. Leave to cool and refrigerate. Serve with toasted brioche.
