Ingredients
Chicken, thyme and brandy pate
Method
Chicken, thyme and brandy pate
1.Preheat oven to 160°C/325°F. Oil eight ¹/³-cup (80ml) ovenproof dishes.
2.Place brandy, thyme and garlic in a small frying pan over high heat; bring to the boil. Boil, uncovered, about 2 minutes or until reduced by half. Remove from heat. Discard thyme and garlic; cool.
3.Meanwhile, trim sinew from livers. Heat 25g (¾ ounce) of the butter in a large frying pan over medium-high heat; cook livers, stirring, until changed in colour, but rare in the centre..
4.Process liver mixture and cooking juices with brandy, eggs and remaining chopped butter until almost smooth. Strain mixture through a fine sieve into a large jug. Spoon mixture into dishes
5.Place dishes in a large baking dish. Pour enough boiling water into the baking dish to come halfway up the side of the ovenproof dishes.
6.Bake pâtés about 15 minutes or until just set in the centre. Remove dishes from water bath; cool slightly. Cover; refrigerate overnight.
7.Make wine jelly.
8.Pour jelly over pâté; refrigerate until set.
