KEY POINTS:
Serves 4
100gm butter
500 gm cleaned chicken livers
1 shallot, finely diced
1 clove garlic, diced
½ tsp freshly ground nutmeg
1 Tbs brandy
Salt and freshly ground black pepper to taste
3 heads of garlic
1 Tbs olive oil
Grape jelly
Baguette
1 Dice the butter then tip into a non-stick frypan. 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. Taste for seasoning then press into a container and refrigerate until ready to use.
4 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.
5 To serve, slice rounds of baguette and toast then top each with a spoonful of pate, a drizzle of jelly and some roasted garlic.