A pate made with cognac and madeira flambeed chicken livers served with a spiced plum chutney, toasted pain de campagne and fresh salad.
Remove any sinew from the chickeen livers. Peel and dice the onion and the garlic. Season the chicken livers with salt and cayenne pepper.
Heat a pan and add half of the butter. Melt the butter and then add the onion, garlic, thyme and bay leaves. Cook until golden brown.
Heat a frying pan and add a splash of olive oil. Add the livers to the pan and cook until firm to the touch. Flambe the livers using the madeira and the cognac.
Remove the bay leaves and the thyme from the caramelised onions. Place the onions in a food processor with the livers. Mix until well combined. Season with salt and pepper and then place the pate in individual ramekins.
Melt the remaining butter and pour over the pate. Transfer to the fridge and allow to set.
Cut the plums in half, remove the stones and then cut into small dice. Peel and finely dice the garlic.
Place the sugar, red wine vinegar, cloves and the cinnamon stick in a pan. Add the plums and the garlic. Bring to the boil, reduce the heat and then cook over a low heat until the plums are soft and the liquid has reduced to give a thick chutney.
Preheat the oven to 200'C.
Wash the salad leaves and then dress with olive oil, salt, pepper and the juice of half of a lemon.
Drizzle the pain de campagne with olive oil and then toast in the oven.
Serve the pate with a generous spoonful of the spiced plum chutney, a slice of toasted pain de campagne and a handful of fresh salad leaves.
«This recipe can also be made using duck livers. Add an extra decadent touch to the dish and serve the pate with a slice of seared foie gras.»