125g butter
1 small onion, finely chopped
2 cloves garlic, crushed
4 sage leaves, finely chopped
1 pinch NOMU Poultry Rub or a grinding of NOMU Duck & Poultry Grinder
NOMU Sea Salt and Black Pepper, to taste
450g chicken livers, trimmed
¼ cup dry sherry or brandy
TO SEAL:
1 large or 8 small fresh bay leaves (optional)
60g butter
Melt 125g butter in a large nonstick pan and sauté the onion and garlic until softened, about 5 minutes. Add the sage, poultry seasoning, salt and pepper, followed by the chicken livers. Fry gently until the livers are lightly browned on the outside but still pink when cut open, about 8 minutes.
Add the sherry or brandy and simmer for another minute. Remove from the heat and purée in a food processor until smooth.
Pour into an attractive serving bowl or terrine or into individual ramekins and smooth the top. If using bay leaves to garnish, place on top of the pâté.
Melt 60g butter in a small saucepan over low heat, remove from heat and allow to cool for 3 minutes. Skim the froth from the top of the butter, then avoiding the milky solids at the bottom of the pan, spoon enough clarified butter over the pâté to cover its surface. Chill the pâté until the butter is firm, about 30 minutes, then cover with plastic wrap and chill for another hour or 2 before serving.
125g butter
1 small onion, finely chopped
2 cloves garlic, crushed
4 sage leaves, finely chopped
1 pinch NOMU Poultry Rub or a grinding of NOMU Duck & Poultry Grinder
NOMU Sea Salt and Black Pepper, to taste
450g chicken livers, trimmed
¼ cup dry sherry or brandy
TO SEAL:
1 large or 8 small fresh bay leaves (optional)
60g butter
Melt 125g butter in a large nonstick pan and sauté the onion and garlic until softened, about 5 minutes. Add the sage, poultry seasoning, salt and pepper, followed by the chicken livers. Fry gently until the livers are lightly browned on the outside but still pink when cut open, about 8 minutes.
Add the sherry or brandy and simmer for another minute. Remove from the heat and purée in a food processor until smooth.
Pour into an attractive serving bowl or terrine or into individual ramekins and smooth the top. If using bay leaves to garnish, place on top of the pâté.
Melt 60g butter in a small saucepan over low heat, remove from heat and allow to cool for 3 minutes. Skim the froth from the top of the butter, then avoiding the milky solids at the bottom of the pan, spoon enough clarified butter over the pâté to cover its surface. Chill the pâté until the butter is firm, about 30 minutes, then cover with plastic wrap and chill for another hour or 2 before serving.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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