Toasted baguette with pate and grape jelly

Babiche Martens

Ingredients

100 g	Butter
500 g	Chicken livers, (cleaned) (Main)
1	Shallot, (finely diced)
1 clove	Garlic, (diced)
½ tsp	Ground nutmeg, (fresh)
1	Salt & freshly ground pepper
3	Garlic head
1 Tbsp	Olive oil
1	Jelly crystals, (grape flavour)
1	Baguette

Directions

1. Dice the butter then tip into a non-stick frying pan. When foaming, add the cleaned chicken livers. Saute for 2-3 minutes on each side or until golden.
2. Add the shallot, garlic and nutmeg. Cook for a further two minutes while stirring, then add the brandy.
3. Tilt the pan and ignite the brandy to burn off the alcohol. Season, then either process in a food processor and sieve to remove any sinew or just sieve until smooth.
4. Taste for seasoning then press into a container and refrigerate until ready to use.
5. Meanwhile preheat the oven to 200C. Halve small heads of garlic and lay in a baking dish. Drizzle with olive oil and bake for 30 minutes.
6. Serve, slice rounds of baguette and toast then top each with a spoonful of pate, a drizzle of jelly and some roasted garlic.