100g unsalted butter
4 spring onions, chopped
3 cloves garlic, roughly chopped
2tspn juniper berries, roughly chopped or crushed
2tspn green peppercorns, roughly chopped
7 thyme sprigs, stalks removed
250g duck livers, trimmed and cleaned
250g chicken livers, trimmed and cleaned
1tbspn dry sherry
50mls thickened cream
Freshly grated nutmeg
Additional juniper berries, fresh peppercorns and thyme sprigs, for decoration
50g butter extra, melted
Sweet onion jam:
1tbspn olive oil
2 medium brown onions, halved & thinly sliced
2tbspn caster sugar
2 sprigs thyme, stalks removed
1tbspn red wine vinegar
freshly ground black peppercorns, to taste
Heat 20g butter in large non stick pan, gently cook the spring onions, garlic, juniper berries, peppercorns and thyme for 1 minute – remove from pan.
Add about 30g butter to the pan and when very hot and foamy add half of the livers and brown well on each side. Remove from pan. Reheat pan add more butter and repeat with remaining livers. Remove from pan.
Reheat the pan, add the Cointreau and sherry and cook until the liquid nearly evaporates. Return all the livers, herbs and spring onion to pan with the cream and nutmeg and gently simmer for 30 seconds. Stir in any remaining butter. Allow to cool.
Attach all purpose blade to large bowl of the food processor. Processs until very smooth about 10 seconds.
Spoon into serving bowls and smooth top. Arrange the additional berries, peppercorns and thyme on top of the pate.
Melt the butter in a small pan. Allow to cool. Carefully pour over the pate (leaving the milk solid residue in the pan). Refrigrate until Firm.
Sweet onion jam:
Heat the butter and oil in a medium sized pan. Cook the onion, sugar and thyme over low heat stirring occasionally for about 25 minutes or until dark golden colour. Add the remaining ingredients and bring to the boil. Reduce heat and simmer uncovered for 20 minutes. Allow to cool before serving with the pate.
Tip 1:Pate and jam can be made up to 2 days in advance.
Tip2:Sear the livers over a high heat without over crowding the pan, to ensure they are lightly golden and brown.