Chicken Liver Pate and Figgy Mostardo

We made a delicious Chicken Liver Pate to enjoy on our crackers - and discovered that that not only was it perfect to enjoy on our crisp bases, BUT, incredibly when we dolloped some Figgy Mostardo from The Preservation Society we found another mouthful of heaven!

To make our Chicken Liver Pate

300g soft butter
olive oil
2 shallots peeled and finely chopped
2 cloves garlic peeled and finely chopped
400g  chicken livers - trimmed
a few sprigs fresh sage , leaves picked
1 small wineglass brandy
sea salt
freshly ground black pepper
1 pinch ground mace


Put half the butter in a saucepan and slowly melt until it’s separated – Strain the yellow clarified butter into a separate bowl and set aside to cool. Discard the remaining milky-coloured butter.

Slowly fry the shallots and garlic for 10 minutes a little olive oil until soft and tender, then remove to a plate. Wipe the pan clean with some kitchen roll, turn up the heat then throw in the livers and most of the sage. Turn the liver over until lightly coloured but still a little pink in the middle – don't overcook as they become gritty

Add in the brandy and simmer for a minute or so, then take the livers off the heat and tip them into a food processor with the cooked shallots and garlic. Blitz until you have a smooth purée. Add the rest of the softened butter and continue to blitz, then season well and add the mace. Transfer the mixture to a serving bowl.

Sprinkle the remaining sage leaves over the parfait, then spoon over the clarified butter. Leave the parfait to set in the fridge for 1 hour.

Then layer upon our crackers and garnish with pomegranate seeds and a dollop of Figgy Mostardo! Yum