The CHRISTMAS Classic

CHICKEN, THYME & BRANDY PÂTÉS

PREP + COOK TIME 1 hour 15 mins + cooling + chilling (start 1 day ahead) SERVES 8

• ½ cup brandy
• 6 sprigs thyme
• 2 cloves garlic, bruised
• 600g chicken livers
• 250g butter
• 2 eggs
• bread sticks and cornichons, to serve
(optional)

WINE JELLY

• 1 cup dessert wine
• 2 teaspoons powdered gelatine
• 1 tablespoon boiling water

1 Preheat oven to 150°C and thoroughly grease 8 x ⅓-cup ovenproof dishes.

2 Place brandy, thyme and garlic in a small frying pan over high heat; bring to the boil. Boil, uncovered, for 2 minutes or until reduced by half. Remove from heat. Discard thyme and garlic; cool.

3 Meanwhile, trim sinew from livers. Heat 25g of the butter in a frying pan over medium-high heat; cook livers, stirring, for 3 minutes or until changed in colour, but still rare in the centre.

4 Process liver mixture and cooking juices with the infused brandy, eggs and remaining butter, chopped, until almost smooth. Strain mixture through a fine sieve into a large jug. Spoon mixture into dishes.

Place dishes in a