Chicken Liver Pate with Redcurrant Gelee
from https://www.lucywaverman.com/

This pâté is made in the style of pâté de foie gras with rich and sinful infusions of butter and cream. To give it an even more foie gras-like quality, I’ve included a slightly sweet gelée sauce for it. It will keep for 5 to 7 days as long as it is well sealed. Serve in slices as a first course or spoon onto toasted brioche with the gelée.

FMM: I would not add the star anise. I did not make chicken liver pate using this recipe, but I did top the pate with the butter and then with the Cranberry Gelee and it was very good.

1/2 cup unsalted butter
1/2 cup chopped onion
1 tsp chopped garlic
1 lb chicken livers, cleaned and cut in half
1 1/2 tsp fresh thyme or 1/2 tsp dried
1 star anise (optional)
Salt and freshly ground pepper
1 Tbsp sherry vinegar
1 Tbsp Cognac
1/4 cup whipping cream

Topping
2 Tbsp unsalted butter, melted

Gelee [This was a good topping]
1/4 cup redcurrant jelly
2 Tbsp sweet wine [I used Port]
2 Tbsp chopped dried cherries

Heat 1/4 cup butter in skillet over medium-high heat. Add onion and saute for 1 minute then add garlic and saute for 30 seconds. Add chicken livers, thyme, star anise, salt and pepper and saute for 4-6 minutes or until chicken livers are still pink in the centre. Add sherry vinegar and Cognac and bring to a boil. Remove star anise, if desired and transfer contents of skillet to a food processor.

Add cream and remaining butter and process until smooth, adding more salt and pepper as needed. Line a small loaf pan with plastic wrap. Spoon in mixture and smooth top. If there is any mixture left over, spoon into a s mall container and reserve for another occasion. Pour melted butter overtop and chill 4 hours or until set. Keep refrigerated until needed.

Combine redcurrant jelly, sweet wine and cherries in a small pot over medium heat and stir until melted. Cool. Remove pate from pan, cut into slices or spoon onto brioche and serve with a drizzle of gelee.

Serves 6