Liver is a strange subject: either you love it or you don’t. I love it, my husband doesn’t. My parents love it, my siblings don’t. My 1-year-old  daughter surprisingly loves it! (she’s always been an adventurous eater like her mom)

I remember the first time I ever ate liver was in 1995: a chicken liver starter on basmati rice at the legendary Rustic Café (now closed) in Stellenbosch. It was served in a rich, spicy gravy, and was so wonderfully comforting that I couldn’t get enough. I also loved the spicy chicken liver salad at Julian’s Coffee Shop (now called something else), back in the days when I was still waitressing there as a student. Wonderful pan-fried chicken livers in a spicy sauce served on fresh greens and tomatoes. I then tried to copy the sauce in my mom’s kitchen, using barbecue sauce, Worcestershire sauce, and lots of other household condiments, along with a touch of cream. It was marvellous.

Then I discovered the magic of liver pâté – my favourite being the wonderfully affordable chicken liver variety. So great for parties! I must mention though, that I once bought a glass jar of duck liver pâté from Cotage Fromage at Vrede en Lust Wine Estate in Simondium. It was the silkiest jar of buttery, sweet, rich pâté that I had ever tasted. I then learnt from the chef that liver pâté needs a LOT of butter to become really smooth and spreadable – up to 50% of the finished product! I don’t put that much butter in my chicken liver pâté, but don’t ever be afraid of adding more butter to yours!

This recipe contains all the great ingredients for a fabulous grown-up pâté: chicken livers, onions, garlic, butter, fresh thyme, cream and brandy. Use a stick blender or food processor to process it to a very smooth pulp, then refrigerate untill set. It is great on toasted ciabatta, and I can eat it morning, noon and night.

Tip: Don’t ever overcook the livers (for pâté) over too high heat – they shouldn’t brown, they should just change colour. Your finished pâté should still be a touch of pink!

Ilse (The Food Fox)

Ingredients: (serves 6)

• 500 g chicken livers (rinse and pat dry)
• 90 g butter at room temperature
• 1 onion, finely chopped
• 1 clove garlic, crushed
• 1 t chopped fresh thyme
• 80 ml (1/3 cup) brandy
• 60 ml (1/4 cup) cream
• salt and pepper

Method:

1. In a large frying pan, melt half the butter over medium heat. Add onion & garlic and cook over low heat until soft and transparent but not brown.
2. Add livers and thyme, then stir over moderate heat untill they change colour. Add brandy and simmer for 2 minutes on low heat. Remove from heat.
3. Place livers and liquid in a food processor and process untill smooth. Add other half of butter (at room temperature) and cream, season with salt and pepper, and process until just incorporated.
4. Spoon into a glass jar or porcelain dish, smoothing the surface. Cover and refrigerate untill firm. Serve with toasted bread.

PS: If you want to keep the pâté for more than a day, pour clarified butter over the surface, then cover and refrigerate.

Credits:

Recipe, testing and preparation: Ilse van der Merwe from The Food Fox

Photographed by Tasha Seccombe

Styling: Nicola Pretorius, Ilse vand der Merwe and Tasha Seccombe