Gram for gram, liver has more nutrients than any other food, so well worth incorporating into your diet. It’s one of those foods, you either love it, or you hate it, but make it into a pate, and it’s a totally different food —people love it!
A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
Sauté the shallot and thyme, in a frying pan, over a low heat until softened, about 7minutes.
Turn up the heat to medium-high, add livers and fry for about 5 minutes until the livers have browned, but still blushing pink inside. With the last minute of cooking, add spices to the liver and stir (this will toast the spices)
Transfer everything to a blender, return the pan to the heat, add cognac and reduce to about 1 tablespoon. Add to the blender, along with the cream and blitz until smooth. Season liberally to taste (with a good pinch of salt) and transfer to a wide bowl.
Chill the pate in the fridge or freezer for about 30 minutes. Pour the melted butter on top and refrigerate till set.