|5 min||10 min||4|
|350 gm||Chicken liver, raw (cleaned)|
|175 gm||Butter, unsalted (diced )|
|1 medium shallot(s)||Shallots (chopped)|
|1 tsp||Thyme, fresh (finely chopped)|
|75 ml||Madeira, wine|
|75 ml||Almond milk, unsweetened (can replace with double cream of not sensitive to dairy )|
|1/2 tsp||Himalayan sea salt|
|1 berries||Allspice, whole (freshly ground )|
|1 tsp||Ginger, ground|
1. Cut the livers into roughly 1.5cm pieces, and heat a knob of butter in a frying pan over a medium heat. Add the shallot and thyme and soften, then turn up the heat to medium-high, add the livers and saute for a couple of minutes until browned on the outside but still pink inside. Tip into a food processor.
2. Add the madeira to the pan and boil until reduced to a couple of tablespoons. Tip into the food processor, add the almond milk , salt and spices and whizz until smooth. Add all but 75g of the butter, and whizz again. Taste for seasoning and adjust if necessary.
3. Pass through a sieve into a serving dish and chill for half an hour. Melt the remaining butter and pour on top, then refrigerate until set.