Making your own party canapés needn’t be fiddly.  The pate can be made in less than 15 minutes the day before then simply spread on toasted ciabatta and topped with a little watercress and a spoonful of this very moreish blackberry chutney.

Serves 8 

Preparation time: 25 minutes

Cooking time: 26-32 minutes

Chilling time: 3 hours or overnight

Pate

250g (9oz) pack frozen chicken livers, defrosted

1 tbsp olive oil

1 onion, chopped

25g (1 oz) butter

2 garlic cloves, finely chopped

2 tbsp brandy

150ml (1/4 pint) chicken stock

Little salt

½ tsp roughly crushed black peppercorns

 

Chutney

2 tbsp olive oil

2 large red onions, halved, thinly sliced

50g (2 oz) light muscovado sugar

3 tbsp cider vinegar

150g (5oz) blackberries

 

To serve

1 ciabatta bread

Handful watercress

 

1      To make the pate, add the chicken livers to a sieve, rinse with cold water, drain well then tip out on to a chopping board.  Roughly chop, discarding any central white cores.

2      Heat the oil in a frying pan, add the onion and fry for 5 minutes until softened and just beginning to turn golden.  Add the butter, heat until melted then mix in the garlic and chicken livers.  Fry for 3-4 minutes, stirring until the livers are browned but still pink in the centre.

3      Add the brandy, heat until bubbling, then flame with a lit taper or long match.  Stand well back until the flames subside, then stir in the stock, salt and peppercorns.  Cook over medium heat for 3-4 minutes until some of the stock has evaporated.  Allow to cool then blitz in a food processor or liquidiser until smooth.  Spoon into a dish, cover and transfer to the fridge when cool enough. Chill for 3 hours or overnight.

4      To make the chutney, heat the oil in a large frying pan, add the onions and fry for 10 minutes, stirring until softened.  Stir in the sugar and fry for 5-10 more minutes, stirring more frequently until the onions are caramelised.

5      Mix in the vinegar, blackberries and a little salt and pepper and cook for 3 minutes until the blackberries are just cooked through.  Take off the heat, spoon into a clip jar, cover and leave to cool.

6      To serve, slice and toast the bread, cut each slice in half again then spread with the chilled pate, a leaf or two of watercress and a generous teaspoonful of the chutney.  Arrange on a large plate and serve with drinks. 

Tip: Store any leftover chutney in the fridge as it has only small amounts of vinegar and sugar.

Love Fresh Berries