Farmhouse Pâté Recipe

Prepare livers

Trim connective tissue and any green/black bits from the chicken livers. Rinse briefly under cold water if needed and pat dry with paper towels. Season with 1 tsp salt and 1/4 tsp black pepper.

Cook aromatics

In a large skillet, heat 1 tablespoon olive oil and 30 g unsalted butter over medium heat until the butter foams. Add the finely chopped shallots and cook gently for 4–5 minutes until softened and translucent. Add crushed garlic and cook 30 seconds more until fragrant.

Sear livers and flambé

Increase heat to medium-high. Add the trimmed, seasoned livers in a single layer and sear 1–2 minutes per side until golden on the outside but still slightly pink inside. Remove pan from heat, return briefly to low heat if imperative for even cooking. Add the brandy/cognac, carefully ignite with a long match to flambé (or simmer 1 minute to burn off alcohol if you prefer not to flame).

Blend and finish

Transfer the seared livers and cooked shallot mixture to a food processor while still warm. Add fresh thyme leaves, remaining 30 g unsalted butter, heavy cream, and remaining 1/2 tsp salt and 1/4 tsp pepper. Pulse until smooth, then run continuously until a silky texture is achieved (about 1 minute). Taste and adjust seasoning.

Set pâté

Spoon the warm pâté into a shallow terrine or small ramekins, smoothing the surface. Pour the melted gelled butter (50 g) over the surface to seal and chill for at least 4 hours, ideally overnight, until firm. Keep refrigerated until serving; remove 20–30 minutes before serving to soften slightly.

Heat 2 tbs olive oil in a medium saucepan over medium heat. Add the thinly sliced red onions and a pinch of salt and cook, stirring occasionally, until they start to soften, about 8–10 minutes.

Add the brown sugar and continue to cook, stirring, until the onions begin to caramelize, another 6–8 minutes. Pour in the red wine vinegar and balsamic vinegar, bring to a gentle simmer and cook until the liquid has reduced and the mixture is glossy and jammy, about 10–12 minutes more. Stir in the fresh thyme (if using), 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat and cool to room temperature before serving.

Preheat the oven to 200°C (390°F) or set a grill to medium-high. Slice the baguette on a diagonal into 1 cm thick slices. Brush both sides lightly with olive oil (or spread a little softened butter for a richer finish).

Arrange slices on a baking sheet in a single layer. Toast in the oven for 6–8 minutes, flipping once halfway through, until golden and crisp. Alternatively grill 1–2 minutes per side. Keep warm in a low oven (100°C / 210°F) until ready to serve.

In a small bowl whisk together extra virgin olive oil, lemon juice, Dijon mustard, 1/4 tsp salt and 1/4 tsp black pepper until emulsified. Taste and adjust seasoning.

Place the mixed baby salad leaves in a large bowl. Drizzle the dressing over the leaves and toss gently just before serving to avoid wilting.