- 200g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 shallots, finely chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 2 garlic cloves, crushed
- 1 orange, zested
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- handful thyme leaves
- 400g chicken livers, roughly chopped
- 50ml port (or marsala)
Put 100g butter, shallots, garlic, orange and thyme in a pan and fry gently for 8 mins.
Add the chicken livers and cook gently for another 4 mins.
Add the port or marsala and cook for a further min, then tip it all into a blender.
Blitz until smooth, season, then add the remaining butter and blitz again.
Sieve into a pretty bowl and put it straight into the fridge.
Give it a couple of hours to set, then spread on crackers.