Grand Marnier pâté with onion jam

Vinegar cuts the sweetness of this rich onion jam, and makes it the perfect pairing for this liqueur spiked pâté.
Pâté with port onion jam


Onion jam


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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