Ingredients

• 2 tbs currants
• 400ml ruby port
• 1 clove garlic, peeled, bruised
• 4 cloves
• 1 sprig rosemary
• 250g unsalted butter, softened, chopped
• 500g chicken livers, trimmed
• 2 eggs, lightly beaten
• 1 1/2 tsp powdered gelatine
• Fresh or toasted baguette, to serve

• Roasted pears

• 6 small beurre bosc*, or other firm, ripe pears, quartered
• 1/4 cup (60ml) balsamic vinegar
• 2 1/2 tbs extra virgin olive oil
• 2 tbs caster sugar

Description

Chicken Liver And Port Pate With Roasted Pears Recipe - For Roasted Pears, Preheat Oven To 180°C. Place Pears In A Single Layer In An Ovenproof Dish. Drizzle With Vinegar And Oil Then Sprinkle With Sugar. Roast Pears For 10...

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