Chicken Liver Pâté
by Dorothy Ferreria
½ kg chicken liver
1 thumb-sized ginger, peeled and sliced
2 tbsp olive oil
¼ c butter
1 pc Granny Smith apple, peeled and diced
½ c chopped onions
½ tsp dried thyme leaves
¼ tsp dried marjoram leaves
2 ½ tsp fine salt
½ tsp finely ground white pepper
2 tbsp white wine or rum
½ c butter
½ c all-purpose cream
2 tbsp chopped spring onions
1 c unsalted butter, clarified
Wash the liver and place in a saucepan. Add slices of ginger and enough water to cover. Allow to boil and then simmer until the liver is done. Drain and chop coarsely.
In a frying pan, heat together olive oil and butter. Add chopped apples, onions and chopped liver.
Sauté until onions are done. Season with thyme, marjoram, salt and pepper. Add white wine and allow to simmer until almost dry. Let cool for at least 15 minutes.
Transfer the liver mixture to a blender. Process until fairly smooth. Add butter and cream. Continue to process until blended. Transfer the processed spread to containers. Chill briefly to firm up.
Seal the top surface with an adequate amount of clarified butter. Keep chilled. Serve with toast or crackers.