Port and Fig Chicken Liver Pâté Recipe

Recipe Greatstock/Stockfood Ingredients:
  • 500g free-range chicken livers, trimmed
  • ½ cup port
  • 1 garlic clove, crushed
  • 60g butter
  • 1 onion, chopped
  • 1 rosemary sprig
  • a grating of nutmeg
  • salt and milled black pepper
  • ¼ cup soft butter or thick cream
  • 6 soft, dried figs
Directions: Halve the chicken livers, then marinate in the port and garlic. Refrigerate for a few hours or overnight. Drain the livers, reserving the port. Heat the butter and gently cook the onion until soft but still pale. Increase the heat and add the drained livers and rosemary. Fry until well browned but still pink inside. Add a grating of nutmeg and season to taste. Remove and set aside in a food processor, discarding the rosemary. Pour the reserved port into the pan and reduce until syrupy. Pour over the cooked livers and process the mixture to form a thick paste. Add the butter or thick cream and process until smooth. Turn into six small bowls. Press a soft, dried fig into each one. Serves 6 This recipe was originally published in the 2013 House and Leisure Food issue.