Ingredients
500g Chicken Livers, organic or locally sourced
60g onions finely chopped
1 granny smiths apple, peeled and finely chopped
1 tsp coconut oil
2 tsp of dried sage
1/2 cup of port
1 ripe avocado pear, peeled and stoned
Optional black cherry topping
approx. 18 Opies Black Cherries with Kirsch
12 tsp of the kirsch juice
9 tsp chia seeds
Method
- Melt 1 tsp coconut oil in a frying pan and sauté the onion for 5 minutes.
Add the apple and cook for another 5 minutes then transfer to a food processor.
- Melt another tsp of coconut oil in the pan and fry the livers with the sage until browned but still pink in the middle. Approximately 5 to 7 minutes.
- Transfer the livers to the food processor.
- Add the port to the pan to deglaze and reduce down to 2 tbsp, then add to the food processor.
- Add the avocado to the processor and whizz until smooth.
- Divide the mixture between 6 ramekins and refrigerate.
Optional Topping
- Mix the cherries, juice and chia seeds together and stir.
- Leave until the mixture starts to thicken then transfer to a nutribullet and whizz. The mixture will not go totally smooth and you don't want it to either, you want a bit of texture to contrast to the smoothness of the pate.
