Chicken, Mushroom & PX Paté

Fiona Smith

Serves

Preparation

30 mins

Cook

15 mins

Ingredients

	2 cloves garlic, chopped
	2 tablespoons olive oil
	400g chicken livers, cleaned and trimmed (see note)
	6 medium-sized (about 7cm) portobello mushrooms, halved
	2 tablespoons Pedro Ximénez sherry, brandy or cognac
	2 tablespoons thyme leaves, plus a few sprigs to top
	100g cream cheese
	100g butter

NOTE

To clean chicken livers, carefully sort through them and cut off any green specks of bile as these will make the paté bitter. Carefully pull away sinew and connective tissue.

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Instructions

1.	Heat the oven to 200℃.
2.	Put the garlic, olive oil, chicken livers, mushrooms, sherry and thyme leaves into a bowl.
3.	Mix and leave to marinate for 10 minutes.
4.	Tip out into a lined baking tray and arrange the mushrooms around the outside with the livers in the middle in a single layer, then sprinkle with salt and pepper.
5.	Bake for 15 minutes, stirring once. The livers should still be a little pink inside.
6.	Cool a little before putting in a food processor along with the cream cheese and process in short bursts until you have a smooth paté. Taste and season if necessary.
7.	Spoon into a dish and arrange the thyme sprigs on top.
8.	Melt the butter in a small pan and carefully pour the clarified butter over the top of the paté, leaving behind the milk solids.
9.	Store in the fridge for up to 4 days.

Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Smith, Aaron McLean