Our Batts Hill gin-infused creamy chicken liver pâté was so popular over the festive period we have decided to release it again for #ginuary! It makes for a perfect starter or light lunch, particularly if you feel like flexing your culinary skills for a lockdown birthday or anniversary celebration at home...
Ingredients:
250g chicken livers
150g butter + 50g to top the parfait
2 sprigs of thyme
2 bay leaf
1 onion (finely chopped)
100ml double cream
30ml Batts Hill Surrey dry gin
For the topping: a bay leaf, Branson tangy chutney, butter
Method:-
Caramelise the onion in 50g of butter. When the onion is soft and sticky add the rest of the butter, the chicken livers, finely chopped thyme, 1 x bay leaf, and Batts Hill Surrey dry gin. Season with salt and lots of black pepper. Fry for 5-10 min being careful not to overcook the ingredients.
Remove from heat, and take out the bay leaf. Add the double cream, and blitz in a food processor until smooth.
Spoon into a ramekin and smooth over the surface. Lay the bay leaf on the top and pour over with melted butter and allow it to set. Add a dollop of Branson tangy chutney and serve with sourdough bread 🥖 and a refreshing gin and tonic.
Batts Hill, perfect for pairing, perfect for sharing.
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