I developed this recipe by mistake when I mistook ginger for garlic and only noticed when I tasted the pâté. The liver was less livery with the hint of ginger as a background note. I also added a teaspoon of curry paste to give the pâté a goose of flavour. If you don't like fruit in pâté, just omit the port and cherries. Serve on apple slices or toasted challah.
- 1/4 cup port
- 2 tablespoons dried cherries
- 2 tablespoons butter or chicken fat
- 1 cup chopped onions
- 1 teaspoon chopped ginger
- 1/2 teaspoon chopped garlic
- 1 teaspoon mild curry paste or powder
- 1 pound (500 grams) chicken livers, cut in half
- Salt and freshly ground pepper
- 3 ounces (75 g) butter
Bring port to boil in pot. Immediately remove from heat and steep cherries while you make the pâté.
Heat butter or fat in a skillet over medium heat. Add onions and sauté for 2 minutes. Add ginger and garlic and sauté another minute.
Turn heat to high, add chicken livers and season with salt and pepper. Sauté for 5 minutes or until cooked but still slightly pink in centre.
Place mixture and juices in a food processor along with 75 grams of butter and curry paste and process. Season well with salt and pepper. Fold in the cherries and any port. Pack into a small terrine or mould and seal with rest of the butter. Serves 6.