Dark Ale Pate

• 6 6

• Preparation time: 20 minutes

• Cooking time: 20 minutes + overnight chilling

Ingredients

100g butter, plus 60g extra for topping
1⁄2 onion, finely chopped
1 small carrot, finely chopped
1 small celery stick, finely chopped
125g button mushrooms, chopped
1 large thyme sprig, plus extra sprigs for top
1 fresh bay leaf
2 teaspoons Dijon mustard
200ml cream
250g chicken livers, trimmed
1⁄3 cup Tooheys Old Dark Ale

Method

1. Melt 50g of the butter in a large frying pan over medium heat. Add the vegetables and herbs and cook for about 10 minutes, until the vegetables are very soft. Stir in the mustard and cream, and bring to the boil. Reduce the heat slightly and simmer for about 3 minutes, until reduced and thickened slightly. Discard the herbs, tip the mixture into a food processor, and set aside.
2. Wipe out the frying pan with paper towel and melt the remaining 50g butter over medium heat. Cook the chicken livers for 2 minutes, turning once, until lightly browned. Add the Tooheys Old Dark Ale and cook for a further 5 minutes. Add to the food processor and let cool slightly.
3. Process the mixture until smooth. Season well with salt and freshly ground black pepper, and process again to combine. Spoon into six 100ml capacity dishes and smooth the surface. Top with extra thyme sprigs.
4. Put the extra butter into a saucepan and melt over medium heat. Cook for about 30 seconds, until the butter separates and the white solids fall to the bottom of the pan. Cool slightly, then pour the clarified butter over the surface of the paté, leaving the solids at the bottom of the pan.
5. Place into the fridge, then, when the butter has solidified, cover with plastic wrap. Leave overnight (if possible), and take out of the fridge about 15 minutes before serving.
Credit: Tooheys Cooking Handbook.

Notes

Make one day before serving to allow the flavours to develop. Serve with crusty bread, toast, crackers or whatever you have handy.