Chicken liver and port pate

Tam West

This pate, sliced on to chunks of Swedish seeded crispbread (knackebrod) and accompanied with a fruit paste or syrup, makes a special canape to serve with drinks.

Ingredients

1 cup	Port (Main)
2 cloves	Garlic, use up to 3 cloves, smashed
1 bunch	Thyme
1 bunch	Fresh oregano
500 g	Chicken livers, cleaned (Main)
1 tsp	Sea salt
250 g	Unsalted butter, melted and cooled, plus a little extra to brush over after cooking; alternatively swap second measure of butter for a little melted quince or guava jelly (Main)
1 block	Fruit paste, or bottle of fruit syrup for serving (Main)

Directions

1. Heat port with smashed garlic and the bunches of thyme and oregano, then gently simmer until reduced by three quarters. Strain and cool.
2. Blitz cleaned chicken livers with sea salt flakes and a little freshly ground black pepper until smooth. Pass through a sieve into a mixing bowl.
3. Whisk in the port, then slowly whisk in 250g melted, cooled unsalted butter. Pour into a greased, lined loaf pan (11 x 21cm), cover loosely with foil and cook in a water bath in a low 110C oven for 50 minutes or until the pate is just firm to the touch in the middle. Remove from bath and leave to cool on a rack.
4. Garnish pate with thyme and top evenly with a little extra melted butter or melted quince/guava jelly. Cover and refrigerate to chill thoroughly.
5. Remove pate from pan, slice into serving wedges and serve withseeded crispbreadand a fruit paste or syrup.

More of Warren's Swedish-style canapes

• Fish, pickled onion and mustard sauce
• Swedish meatballs
• Shrimp salad