Makes 4 ramekins
Preparation: 20 min
Cooking: 20 min
500 g chicken livers, cleaned
200 ml (¾ c) milk
125 ml (½ c) olive oil
2 onions, chopped
2 garlic cloves, finely chopped
3 bacon rashers, chopped
15 ml (1 T) fresh thyme leaves
30 ml (2 T) brandy (optional)
15 ml (1 T) water
salt and pepper
7,5 ml (½ T) balsamic vinegar
200 g unsalted butter, chopped
60 g unsalted butter, melted
extra thyme to garnish
1 Put the chicken livers in a bowl, cover with the milk and refrigerate while you prepare the remaining ingredients.
2 Heat 15 ml (1 T) of the olive oil in a large frying pan over medium-high heat. Add the onions, garlic and bacon and cook, stirring often, for 12 minutes or until the onion has caramelised.
3 Mix in the thyme, then brandy (if using) and water, stirring to deglaze the pan. Transfer the mixture to a bowl.
4 Wipe the pan clean, add the remaining oil and heat over high heat. Drain the livers, pat dry with paper towels, then fry in the heated oil for 5 minutes a side until browned and slightly crusty but still pink inside.
5 Add to the bowl with the onion mixture and season well with salt and pepper.
6 Return the pan to the heat, add the vinegar, give it a swirl to deglaze the pan, then scrape the juices into the bowl.
7 Purée the mixture in a blender until fine. Add the chopped butter and purée until well incorporated.
8 Spoon into 4 ramekins then pour a thin layer of melted butter over the top to seal.
9 Cover and chill. It will keep in the fridge for up to 5 days. Serve garnished with a sprinkling of fresh thyme.