As it’s the start of Spring, thought I would share a great JAM Corner Recipe with you- Chicken Live Pate with Shiraz Jelly.

Pate

200GM butter, coarsely chopped
2 golden shallots, thinly sliced
2 garlic cloves, finely chopped
2 TBS thyme leaves
100GM bacon, finely chopped
500GM Chicken livers, cleaned
50ML brandy
1 TS red wine vinegar
60 ML pouring cream
150 ML clarified butter
Salt + pepper

Red wine jelly

350ml shiraz
3 gelatine sheets

1. To make the jelly, simmer the red wine and reduce by 20%, cool until warm.
2. Soak the gelatine sheets in a little water for a few minutes; transfer the gelatine sheets into the red wine, mix thoroughly until the sheets are dissolved, and set aside to make the pate.
3. Heat 30gm butter in a large saucepan over medium-high heat, add shallot, garlic and thyme and continue cooking, stirring occasionally, until shallots are soft (5-6 minutes).
4. Add bacon, cook until crisp (2-3 minutes), season to taste, then transfer mixture to a food processor.
5. Heat 30gm butter in same pan, add livers and cook until brown (1-2 minutes each side), add to food processor.
6. Return pan to heat, deglaze with brandy, reduce for 2-3 minutes, scraping base of pan with wooden spoon, then add to food processor.
7. Add vinegar and the remaining butter to food processor, now with most of the ingredients in the processor blitz until smooth, then add cream continue to process to combine.
8. Adjust seasoning to taste
9. Line a tray with cling wrap, pour pate mix into a mould 2cm below rim, refrigerate until surface is just set (15-20 minutes). Pour over cooled jelly, place back into the fridge to set (2-3 hours).
10. Carefully remove the pate from the mould and cut into the desired shape
11. Add your favourite seasonal accompaniments to be enjoyed

Happy Cooking

Matt