Name: Grand Marnier pâté with onion jam
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 500 gram chicken livers; 1/3 cup grand marnier or cognac; 90 gram butter; 1 small onion, chopped; 1 clove garlic, crushed; 1/3 cup cream; 1/4 teaspoon ground nutmeg; 1/2 teaspoon ground thyme; Onion jam; 30 gram butter; 3 red onions, thinly sliced; 2 tablespoon brown sugar; 2 tablespoon red wine vinegar

Ingredients

500 gram chicken livers

1/3 cup grand marnier or cognac

90 gram butter

1 small onion, chopped

1 clove garlic, crushed

1/3 cup cream

1/4 teaspoon ground nutmeg

1/2 teaspoon ground thyme

Onion jam

30 gram butter

3 red onions, thinly sliced

2 tablespoon brown sugar

2 tablespoon red wine vinegar

Method

1.Trim and halve livers, place in bowl with liqueur, stand 2 hours.

2.Meanwhile make the onion jam. Heat 30g butter in a medium frying pan; add 3 thinly sliced red onions, 2 tablespoons each of brown sugar and red wine vinegar. Cook over medium heat about 15 minutes or until jam is thick; cool.

3.Strain livers, reserve liquid.

4.Melt half the butter in frying pan, add onion, garlic and livers, cook a few minutes or until livers have changed in colour. Add reserved liquid, cook 1 minute.

5.Blend or process mixture until smooth. Stir in remaining melted butter, cream, nutmeg and thyme. Pour into a serving dish, or 6 small bowls, cover, refrigerate.

6.Serve pâté with melba toasts and onion jam.

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