French Style Platter, with Chicken Liver Paté
Entertaining is always easier with a French style snacking platter. For this one, we’ve teamed up with Klein Joostenberg to bring you this delightful platter, including a silky smooth organic chicken liver paté that becomes the star of the show, and the perfect accompaniment to the fresh, juicy Radford Dale Vinum Gamay Noir.
Complete the platter with some of Klein Joostenberg's star deli and bakery goodies, including fresh baguette, pork rilletes, cornichons, sliced saucisson and a quality Dijon mustard (we love the Edmond Fallot from Burgundy).
Ingredients: (serves at least 10 people as a starter)
30 ml olive oil
30 ml butter
1 onion, finely chopped
leaves of 3 sprigs thyme (woody stalks discarded), plus extra for garnish
500 g Klein Joostenberg Deli organic chicken livers, rinsed and patted dry
¼ cup brandy (or sherry)
¼ cup cream
100 g butter, cubed
salt and pepper, to taste
bread, to serve
Method:
In a large wide pan over medium heat, add the oil and butter. When the butter has melted, add the onion and fry until soft and translucent, stirring often. Add the thyme and fry for another minute. Add the livers and fry on both sides until almost cooked through. Add the brandy, bring to a simmer and cook until the centre of the livers are still lightly pink, then remove from the heat.
Carefully transfer the mixture to a blender, then add the cream, butter and season with salt & pepper. Blend until very smooth. Taste and adjust seasoning if needed.
Transfer to bowls, smooth the surface, sprinkle with a few thyme leaves, cover and refrigerate until ready to serve (freeze half of the batch for another time, if necessary). Serve with fresh bread and your choice of platter accompaniments from Klein Joostenberg Deli.
