Spicy chicken liver pâté

Ingredients:

• 2 Tbsp (30ml) butter
• 3 shallots or red onion, chopped
• 2 cloves garlic, chopped 
• 1 red chilli, deseeded and chopped
• 4 tubs (250g each) chicken livers, cleaned
• 3 Tbsp (45ml) dry sherry or brandy
• 2 Tbsp (30ml) fresh coriander, chopped
• 1 Tbsp (15ml) sriracha sauce
• 1 tsp (5ml) medium curry powder
• Salt and milled pepper
• 3-4 dried bay leaves
• ¼ cup (60ml) melted butter

Toast:

• 1 PnP rustic baguette, sliced
• 2 Tbsp (30ml) mayonnaise
• 3 Tbsp (45ml) sesame seeds
• Pomegranate rubies, for serving (optional)

Method

1. Heat butter in a pan and fry shallots, garlic and chilli for 3-5 minutes or until translucent.
2. Add chicken livers and fry for 5-8 minutes.
3. Add sherry, coriander, sriracha and curry powder and simmer for 2-3 minutes. Season and remove from heat. 
4. Transfer to a food processor and blend until smooth.
5. Scoop pâté into ramekins or serving bowls, packing them tightly.
6. Top with bay leaves and pour over melted butter in a thin layer.
7. Cool, then chill for 1 hour or overnight.
8. Brush baguette with mayonnaise, sprinkle with sesame seeds and toast under the grill for 3-5 minutes or until golden.
9. Serve pâté with sesame toast and garnish with pomegranate rubies.

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