In a skillet, melt 50g of butter over medium heat. Add the chopped shallots and minced garlic, cooking until softened and translucent, about 3-4 minutes.

Cook the Livers

Add the cleaned chicken livers to the skillet. Cook until browned on the outside but still slightly pink inside, about 5-7 minutes. Stir in the fresh thyme.

Deglaze the Pan

Pour in the brandy and let it simmer for 2 minutes to deglaze the pan, scraping up any browned bits.

Add Cream and Seasoning

Stir in the heavy cream, salt, and pepper. Cook for another 2 minutes, then remove from heat.

Blend the Mixture

Transfer the mixture to a food processor and blend until smooth. Add the remaining butter and blend again until fully incorporated.

Chill the Pâté

Transfer the pâté into a serving dish or terrine, cover, and refrigerate for at least 2 hours to set.

Chutney Directions

Combine Ingredients

In a medium saucepan, combine diced apples, onion, brown sugar, cider vinegar, grated ginger, cinnamon, and salt.

Cook the Chutney

Bring the mixture to a boil over medium heat. Reduce heat and let it simmer for about 25-30 minutes, stirring occasionally until the apples are soft and the mixture thickens.

Cool and Store

Remove from heat and let the chutney cool. Store in a jar or airtight container in the refrigerator until ready to serve.

Toast Directions

Prepare the Baguette

Preheat the oven to 200°C (400°F). Slice the baguette into 1-inch thick slices.

Brush with Olive Oil

Brush each slice lightly with olive oil on both sides.

Toast the Baguette

Place the slices on a baking sheet and toast in the oven for about 10 minutes, or until golden and crispy.